Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water,...

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Detalles Bibliográficos
Autores principales: Schädle, Christopher N., Sanahuja, Solange, Bader-Mittermaier, Stephanie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947701/
https://www.ncbi.nlm.nih.gov/pubmed/35327243
http://dx.doi.org/10.3390/foods11060820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947701/
https://www.ncbi.nlm.nih.gov/pubmed/35327243
http://dx.doi.org/10.3390/foods11060820

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