Results 291 to 300 of about 77,511 (304)

Lipase-catalyzed modification of lard to produce human milk fat substitutes

Food Chemistry, 2003
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, He Li, Xinqi Liu
exaly  

INCIDENCE AND SEVERITY OF ANAPHYLACTOID REACTIONS TO COLLOID VOLUME SUBSTITUTES

Lancet, The, 1977
exaly  

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

LWT - Food Science and Technology
Xinman Lou
exaly  

Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes

Food Hydrocolloids
Xingfei Li
exaly  

Carbohydrate gel-based fat substitute

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

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
exaly  

Lipid-Based Synthetic Fat Substitutes

2002
openaire   +1 more source

Bigels as novel fat substitutes: fat simulation characteristics, quality regulation, future trends and challenges

Trends in Food Science and Technology
exaly