Results 281 to 290 of about 17,210 (294)

Fat Substitutes – A Literature Survey

Starch - Stärke, 1989
openaire   +1 more source

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

Food Hydrocolloids
Caiyan Huang, Xiangru Wei, Shaobo Li
exaly  

FDA to Evaluate Fat Substitute

Science News, 1988
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  

Fat substitutes--the prospects.

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

Sensory quality of low-fat sausages affected by fat substitutes

Food Quality and Preference, 1993
exaly  

Fat Substitute Olestra Approved

JAMA: The Journal of the American Medical Association, 1996
openaire   +1 more source

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
Baohua Kong, Fangda Sun
exaly  

Streamlined enzymatic synthesis of human milk fat substitutes

Food Chemistry
Yonghua Wang
exaly  

Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability

International Journal of Biological Macromolecules
Di Zhao, Luyao Sun, Shuqi Liu
exaly