The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk

(2021) F.C. Godoi et al.   FOOD HYDROCOLLOIDS

Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains

(2021) Mahshad Nasabi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour

(2019) Ritika Bajaj et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties

(2019) Zahra Gharaie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of functional ingredients on starch gelatinization in sponge cake batter

(2019) Zhivka Goranova et al.   FOOD CHEMISTRY

The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

(2019) Grobelna et al.   Biomolecules

Effect of thermal processing and mixing time on textural and sensory properties of stick chewing gum

(2019) Farzad Saberi et al.   Food Structure-Netherlands

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

(2018) Elena Diez-Sánchez et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Use of berry pomace to replace flour, fat or sugar in cakes

(2018) Amparo Quiles et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

(2018) Anabella S. Giacomozzi et al.   JOURNAL OF FOOD SCIENCE

Use of succinyl chitosan as fat replacer on cake formulations

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

Addition of chia seed mucilage for reduction of fat content in bread and cakes

(2017) Sibele Santos Fernandes et al.   FOOD CHEMISTRY

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework

(2017) T.J. Faber et al.   FOOD HYDROCOLLOIDS

Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

(2017) A. Noorlaila et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Carbohydrates as Fat Replacers

(2017) Xingyun Peng et al.   Annual Review of Food Science and Technology

Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour

(2017) Esther Pérez-Carrillo et al.   CyTA-Journal of Food

Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins

(2017) Eduardo Rodriguez-Sandoval et al.   Journal of Food Measurement and Characterization

Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie

(2016) Adisak Akesowan   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

New Concept in Reduced-Calorie Sponge Cake Production by Xylitol and Oligofructose

(2016) Elham Nourmohammadi et al.   JOURNAL OF FOOD QUALITY

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

(2016) Sajad A. Rather et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Carboxymethyl modification of konjac glucomannan affects water binding properties

(2015) Man Xiao et al.   CARBOHYDRATE POLYMERS

Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums

(2015) Yi-Yuan Shao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

(2015) Laura Román et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

(2015) Mária Herminia Ferrari Felisberto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

(2015) Sandra Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Challenges of Utilizing Healthy Fats in Foods

(2015) Samantha A Vieira et al.   Advances in Nutrition

Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose

(2014) Ji-Na Kim et al.   JOURNAL OF FOOD QUALITY

Optimisation of cake fat quantity and composition using response surface methodology

(2012) Ilaria Ferrari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

(2012) L. Salcedo-Sandoval et al.   MEAT SCIENCE

Konjac gel fat analogue for use in meat products: Comparison with pork fats

(2011) F. Jiménez-Colmenero et al.   FOOD HYDROCOLLOIDS

Effect of inulin as a fat replacer on texture and sensory properties of muffins

(2010) Susann Zahn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional and Edible Uses of Soy Protein Products

(2008) Preeti Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Use of fat replacers in the production of reduced-calorie vanilla ice cream

(2008) Vildan Aykan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY