Results 281 to 290 of about 189,470 (294)

Fat Substitutes – A Literature Survey

Starch - Stärke, 1989
openaire   +1 more source

High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat

Food Hydrocolloids
Jungwoo Hahn, Myeongsu Jo, Young Sang You   +2 more
exaly  

Roles of components of rice-based fat substitute in gelation

Food Research International, 2007
exaly  

Fat substitutes--the prospects.

European journal of medical research, 1998
openaire   +1 more source

O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute

Food Research International
Hui Zhang
exaly  

Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro

Food Hydrocolloids
Seonmin Lee, Kyung Jo, Yun-Sang Choi
exaly  

Acid thinned jicama and maize starches as fat substitute in stirred yogurt

LWT - Food Science and Technology, 2008
exaly  

Carbohydrate gel-based fat substitute

Trends in Food Science & Technology, 1995
openaire   +1 more source

Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration

Food Hydrocolloids
Chun-yan SU, Dong Li
exaly  

FDA to Evaluate Fat Substitute

Science News, 1988
openaire   +1 more source