标题
Gels as fat replacers in bakery products: a review
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-14
出版商
Informa UK Limited
发表日期
2021-01-09
DOI
10.1080/10408398.2020.1869693
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Linseed oil: Characterization and study of its oxidative degradation
- (2020) B. M. Berto et al. GRASAS Y ACEITES
- Oleogels in Food: A Review of Current and Potential Applications
- (2020) Andreea Pușcaș et al. Foods
- Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
- (2020) Duanquan Lin et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
- (2020) Camila de Souza Paglarini et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations
- (2020) Katherine Gutiérrez‐Luna et al. JOURNAL OF FOOD SCIENCE
- Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products
- (2019) Ilkem Demirkesen et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Development of Novel Shortenings Structured by Ethylcellulose Oleogels
- (2019) Xiuyun Ye et al. JOURNAL OF FOOD SCIENCE
- Quality assessment of the lipid fraction in industrial and artisan biscuits commercialized in Navarre (Spain)
- (2019) Katherine Gutiérrez-Luna et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Dietary fibre and cardiovascular health: a review of current evidence and policy
- (2019) Charlotte Elizabeth Louise Evans PROCEEDINGS OF THE NUTRITION SOCIETY
- The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge
- (2019) Bartosz Kulczyński et al. Nutrients
- Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying
- (2019) Salvatore Multari et al. FOOD RESEARCH INTERNATIONAL
- Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application
- (2019) Shui-Zhong Luo et al. FOOD HYDROCOLLOIDS
- Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt
- (2019) Tianqi Fang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Quality of low-fat mozzarella cheese with different fat replacers
- (2019) M.K. Chatli et al. ACTA ALIMENTARIA
- From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products
- (2019) Miguel Peris et al. Foods
- Fatty acid profile of edible oils and fats consumed in India
- (2018) Charles Dorni et al. FOOD CHEMISTRY
- 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
- Potential application of lipid organogels for food industry
- (2018) Kamila Ferreira Chaves et al. FOOD RESEARCH 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
- Dietary fats and cardiovascular health: a summary of the scientific evidence and current debate
- (2018) Elena Fattore et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake
- (2018) Halime Pehlivanoglu et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- 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
- Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies
- (2018) Elena Curti et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Interesterified fats in chocolate and bakery products: A concise review
- (2018) Harald Rohm et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of a gel emulsion containing microalgal oil and a blackthorn ( Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties
- (2018) Marta Alejandre et al. MEAT SCIENCE
- Were policies in Brazil effective to reducing trans fat from industrial origin in foods?
- (2018) Flávia Da Silva Lima Dias et al. REVISTA DE SAUDE PUBLICA
- Edible oleogels: an opportunity for fat replacement in foods
- (2018) Artur J. Martins et al. Food & Function
- Dietary fat and cardiometabolic health: evidence, controversies, and consensus for guidance
- (2018) Nita G Forouhi et al. BMJ-British Medical Journal
- Dietary fat and cardiometabolic health: evidence, controversies, and consensus for guidance
- (2018) Nita G Forouhi et al. BMJ-British Medical Journal
- Addition of chia seed mucilage for reduction of fat content in bread and cakes
- (2017) Sibele Santos Fernandes et al. FOOD CHEMISTRY
- Structural changes in biscuits made with cellulose emulsions as fat replacers
- (2017) Teresa Sanz et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Reducing calorie sales from supermarkets – ‘silent’ reformulation of retailer-brand food products
- (2017) Jørgen Dejgård Jensen et al. International Journal of Behavioral Nutrition and Physical Activity
- Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization
- (2017) Joo Young Kim et al. JOURNAL OF FOOD SCIENCE
- Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods
- (2017) Jeongtaek Lim et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer
- (2017) Im Kyung Oh et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
- (2017) Marta Alejandre et al. MEAT SCIENCE
- Reducing saturated fat with oleogel/shortening blends in a baked product
- (2016) Behic Mert et al. FOOD CHEMISTRY
- Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives
- (2016) Xiao-Wei Chen et al. FOOD CHEMISTRY
- Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels
- (2016) Hong-Sik Hwang et al. JOURNAL OF FOOD SCIENCE
- Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba
- (2016) Onejda Kyçyk et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
- (2016) Behic Mert et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development, Characterization, and Utilization of Food-Grade Polymer Oleogels
- (2016) M. Davidovich-Pinhas et al. Annual Review of Food Science and Technology
- Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods
- (2015) Areum Jang et al. FOOD CHEMISTRY
- Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic
- (2015) Alexia I. Blake et al. FOOD RESEARCH INTERNATIONAL
- Puff pastry and trends in fat reduction: an update
- (2015) Kanchana S. Wickramarachchi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Current Evidence Supporting the Link Between Dietary Fatty Acids and Cardiovascular Disease
- (2015) Shatha Hammad et al. LIPIDS
- 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
- Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil
- (2015) Mariagrazia Giarnetti et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Oxidative stability of the lipid fraction in cookies – the EPR study
- (2015) Katarzyna Zawada et al. NUKLEONIKA
- The texture, sensory properties and stability of cookies prepared with wax oleogels
- (2015) Emin Yılmaz et al. Food & Function
- Hydrogel: Preparation, characterization, and applications: A review
- (2015) Enas M. Ahmed Journal of Advanced Research
- Edible applications of shellac oleogels: spreads, chocolate paste and cakes
- (2014) Ashok R. Patel et al. Food & Function
- 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
- Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties
- (2013) Sonia Calligaris et al. FOOD RESEARCH INTERNATIONAL
- The Effect of Fat Replacers on Batter and Cake Properties
- (2013) Vassiliki Psimouli et al. JOURNAL OF FOOD SCIENCE
- Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanicaL.) nutlets from Argentina
- (2013) Marianela I Capitani et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake
- (2013) Patricia Luna Pizarro et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Formation of zein spheres by evaporation-induced self-assembly
- (2012) Yi Wang et al. COLLOID AND POLYMER SCIENCE
- 2012: No trans fatty acids in Spanish bakery products
- (2012) Diana Ansorena et al. FOOD CHEMISTRY
- Organogels: An Alternative Edible Oil-Structuring Method
- (2012) Alejandro G. Marangoni et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- FATTY ACIDS AS BIOCOMPOUNDS: THEIR ROLE IN HUMAN METABOLISM, HEALTH AND DISEASE - A REVIEW. PART 1: CLASSIFICATION, DIETARY SOURCES AND BIOLOGICAL FUNCTIONS
- (2011) Eva Tvrzicka et al. BIOMEDICAL PAPERS-OLOMOUC
- Effect of Shear Rate on Crystallisation Phenomena in Olive Oil-Based Organogels
- (2011) Francesca R. Lupi et al. Food and Bioprocess Technology
- Stability of avocado oil during heating: Comparative study to olive oil
- (2011) Izaskun Berasategi et al. FOOD CHEMISTRY
- Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
- (2011) Eric Dickinson FOOD HYDROCOLLOIDS
- Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties
- (2011) Avi Goldstein et al. FOOD RESEARCH INTERNATIONAL
- Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations
- (2010) Rafael Borneo et al. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION
- Approaches to removing trans fats from the food supply in industrialized and developing countries
- (2009) M R L'Abbé et al. EUROPEAN JOURNAL OF CLINICAL NUTRITION
- WHO Scientific Update on health consequences of trans fatty acids: introduction
- (2009) C Nishida et al. EUROPEAN JOURNAL OF CLINICAL NUTRITION
- Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake
- (2009) Juyoung Kim et al. FOOD CHEMISTRY
- Functional effects of xanthan gum on composite cassava-wheat dough and bread
- (2009) Taofik A. Shittu et al. FOOD HYDROCOLLOIDS
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started