Results 271 to 280 of about 606,912 (297)

Fat substitute

1999
HOEFLER ANDREW CHARLES, SLEAP JULIE ANN, TRUDSO JENS ESKIL   +2 more
openaire   +1 more source

Fat Substitutes – A Literature Survey

Starch - Stärke, 1989
openaire   +1 more source

Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese

LWT - Food Science and Technology
Haiyan Yu, Xinman Lou, Huaixiang Tian
exaly  

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

Food Hydrocolloids
Xiangru Wei, Caiyan Huang
exaly  

Physicochemical properties and sensory evaluation of gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Food Research International, 2013
Tao Feng, Zhengbiao Gu, Zhongxiang Fang
exaly  

Sugar and Fat Substitutes

2008
openaire   +1 more source

Sensory quality of low-fat sausages affected by fat substitutes

Food Quality and Preference, 1993
exaly  

Proteins as Fat Substitutes

1994
openaire   +1 more source

How far are we from tailor-made human milk fat substitutes?

Trends in Food Science and Technology
Weifei Wang, Yonghua Wang
exaly  

Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters

Meat Science
Fangda Sun, Baohua Kong
exaly