Functionality and application of emulsion gels in fat replacement strategies for dairy products-Reference-Cited by-同舟云学术

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Functionality and application of emulsion gels in fat replacement strategies for dairy products

Published:2024-10 Issue: Volume:152 Page:104673
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Xu Qiaolian,Wang Huisen,Ren Yuqing,Sun Mengya,Zhang Tianyu,Li He^ORCID,Liu Xinqi^ORCID

Publisher

Elsevier BV

Reference101 articles.

1. Development of composite nanoemulsion gels as carriers for co-delivery of wheat germ oil and probiotics and their incorporation in yoghurt;Abu-El Khair;Food Bioscience,2023

2. Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: Impact on rheological properties of cheese;Ahsan;Food Hydrocolloids,2024

3. Application and functions of fat replacers in low-fat ice cream: A review;Akbari;Trends in Food Science & Technology,2019

4. Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review;Akhtar;Trends in Food Science & Technology,2023

5. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases;Andrade;Food Research International,2018

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