Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes

Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer

(2020) Jong Jin Park et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Phosphorylation and enzymatic hydrolysis with alcalase and papain effectively reduce allergic reactions to gliadins in normal mice

(2019) Lamei Xue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation and properties of potato amylose-based fat replacer using super-heated quenching

(2019) Yuying Hu et al.   CARBOHYDRATE POLYMERS

Different aggregation states of barley β-glucan molecules affects their solution behavior: A comparative analysis

(2019) Yang Zhao et al.   FOOD HYDROCOLLOIDS

Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins

(2018) Im Kyung Oh et al.   FOOD HYDROCOLLOIDS

Use of succinyl chitosan as fat replacer on cake formulations

(2018) Raquel V. Rios et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

(2018) T. Pintado et al.   MEAT SCIENCE

Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream

(2018) Wenmeng He et al.   FOOD HYDROCOLLOIDS

Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

(2018) Fatemeh Javidi et al.   FOOD HYDROCOLLOIDS

Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties

(2017) Nataša Nedeljković et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

(2013) María E. Matos et al.   FOOD HYDROCOLLOIDS

Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study

(2012) Lan Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Lipids in bread making: Sources, interactions, and impact on bread quality

(2011) Bram Pareyt et al.   JOURNAL OF CEREAL SCIENCE

Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products

(2010) Shu-Juan Jiang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Functional properties of the Maillard reaction products of rice protein with sugar

(2009) Yue Li et al.   FOOD CHEMISTRY