Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms

The increasing occurrence of obesity and other non-communicable diseases has shifted the human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat food products with limited deterioration of textural properties. Thus, developing high-quality fat replacers which can...

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Detalles Bibliográficos
Autores principales: Nourmohammadi, Niloufar, Austin, Luke, Chen, Da
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000404/
https://www.ncbi.nlm.nih.gov/pubmed/36900473
http://dx.doi.org/10.3390/foods12050957

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000404/
https://www.ncbi.nlm.nih.gov/pubmed/36900473
http://dx.doi.org/10.3390/foods12050957

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