Fat reduction and profile improvement in food products
Author:
Publisher
Elsevier
Reference66 articles.
1. Potential application of hydrocolloid-based oleogel and beeswax oleogel as partial substitutes of solid fat in margarine;Abdolmaleki;Applied Sciences,2022
2. Potential use of carnauba wax oleogel to replace saturated fat in ice cream;Airoldi;JAOCS, Journal of the American Oil Chemists' Society,2022
3. Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread;Akhtar;International Journal of Food Science and Technology,2022
4. Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread;Alvarez-Ramirez;LWT,2020
5. Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese;Amador-Espejo;Ultrasonics Sonochemistry,2021
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