Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

2013 ◽  
Vol 141 (4) ◽  
pp. 3393-3401 ◽  
Author(s):  
Bi-cheng Wu ◽  
Brian Degner ◽  
David Julian McClements
Keyword(s):  
Reduced Fat ◽  
Droplet Aggregation

Multiple response optimisations for the development of reduced-fat cake

2010 ◽  
Vol 3 (1) ◽  
pp. 35-40 ◽  
Author(s):  
Ismail Sait Dogan ◽  
Onder Yıldız
Keyword(s):  
Multiple Response ◽  
Reduced Fat

scholarly journals Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties

2019 ◽  
Vol 39 (1) ◽  
pp. 23-34 ◽  
Author(s):  
Müge Urgu ◽  
Aylin Türk ◽  
Sevcan Ünlütürk ◽  
Figen Kaymak-Ertekin ◽  
Nurcan Koca
Keyword(s):  
Milk Fat ◽  
Sensory Properties ◽  
Reduced Fat ◽  
Fat Substitution

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs

2021 ◽  
Author(s):  
Sylwia Chudy ◽  
Agnieszka Makowska ◽  
Mirosława Krzywdzińska‐Bartkowiak ◽  
Michał Piątek ◽  
Marta Henriques ◽  
...  
Keyword(s):  
Whey Protein ◽  
Reduced Fat

Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design

Meat Science ◽  
2021 ◽  
pp. 108433
Author(s):  
João Marcos dos Santos ◽  
Eduardo Oliveira Ignácio ◽  
Camila Vespúcio Bis-Souza ◽  
Andrea Carla da Silva Barretto
Keyword(s):  
Microcrystalline Cellulose ◽  
Resistant Starch ◽  
Fermented Sausage ◽  
Reduced Fat ◽  
Simplex Design ◽  
Reduced Salt

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based Pickering emulsion

LWT ◽  
2021 ◽  
pp. 111745
Author(s):  
Yunxiao Xie ◽  
Yujie Lei ◽  
Jianhua Rong ◽  
Xingzhong Zhang ◽  
Jing Li ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Pickering Emulsion ◽  
Reduced Fat ◽  
Physico Chemical

scholarly journals Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

2013 ◽  
Vol 33 ◽  
pp. 52-56 ◽  
Author(s):  
Simone Ing Tie Su ◽  
Cristiana Maria Pedroso Yoshida ◽  
Carmen Josefina Contreras-Castillo ◽  
Eliane Marta Quiñones ◽  
Anna Cecilia Venturini
Keyword(s):  
Protein Source ◽  
Meat Protein ◽  
Reduced Fat ◽  
Beef Burgers
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