Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer by Seda Yalcin

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A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, an... by Mansuri M. Tosif, Aarti Bains, Gulden Goksen, Mohd Ziaur Rehman, Nemat Ali, Gulsah Karabulut, Prince Chawla

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Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise by Mozza Indira Sylvani, Herly Evanuarini, Premy Puspitawati Rahayu

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Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt by Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian

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INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS by Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović

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Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations by Niaz Mahmud, Md. Jannatul Ferdaus, Roberta Claro da Silva

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Development of aqueous and emulsion hydrogel (bigel) formulations based on soy protein isolate, tragacanth gum, carboxymethyl cellulose, and corn oil as potential oil fat mimics in... by Omid Esmaeili, Forogh Mohtarami, Sajad Pirsa

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Bigels containing different wax-based oleogels as laminating fat replacers in croissants by Christine Steinkellner, Lina Kroll, Knut Franke

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Fat replacers in food system: A focus on ingredients, fabrication methods, and applications in food products by Ummul Fadillah, Andi Dirpan, Adiansyah Syarifuddin

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Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers by Sang Min Lee, Su Jung Hong, Gye Hwa Shin, Jun Tae Kim

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Strategies for replacing saturated fat in meat products: A review by E. Son, K. H. Kwon

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Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer by Zihan Cao, Yu Xing, Shasha Zhou, Feifan Li, Lixin Wang, Juanjuan Zhang, Xiaoxi Yang, Yumiao Lang

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Emulgels as Fat-Replacing Systems in Biscuits Developed with Ternary Mixtures of Pea and Soy Protein Isolates and Gums by Andreea Pușcaș, Anda Elena Tanislav, Andruța Elena Mureșan, Vlad Mureșan

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Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste by Babatunde Oluwasegun Alao, Andrew Bamidele Falowo

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Utilizing phenolic-enriched sunflower Oleogels and Emulgels as fat replacers: impact on burger oxidative stability, texture, and sensory attributes by Alamer Huda Ahmad, Kamel Reham M., Shawir Samar M. S., Salama Mohamed Abdelbaset, Barakat Ekram H.

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Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers by Michela Pia Totaro, Mariana Miccolis, Davide De Angelis, Giuseppe Natrella, Francesco Caponio, Carmine Summo, Michele Faccia

Subjects: “…fat replacement…”
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Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages by Gema Morales-Olán, María Antonieta Ríos-Corripio, Marlon Rojas-López, Joel Velasco-Velasco, Aleida Selene Hernández-Cázares

Subjects: “…fat replacer…”
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Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage by Rafaat Mohamed Elsanhoty, Mohamed Fawzy Ramadan

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Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties by Imène Felfoul, Ali Sahli, Olfa Samet-Bali, Hamadi Attia, Salwa Bornaz

Subjects: “…milk-olive oil emulsion; cheese-like product; fat replacers; lipolysis; overall impression…”
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The Effect of Serish Root Gum (Eremurus luteus) as Fat Replacer on Rheological, Physical and Sensory Properties of Low Fat Ice Cream by Fatemeh Sabzmeidani, Masoud Taghizadeh, Mohammad Saleh Hemati Hasan Poor

Subjects: “…fat replacer…”
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