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  1. 1
    Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

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  2. 2
    Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

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  3. 3
    Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)

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  4. 4
    Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

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  5. 5
    Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise

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  6. 6
    Structural changes in biscuits made with cellulose emulsions as fat replacers

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  7. 7
    Development of fat-reduced sausages Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

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  8. 8
    Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

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  9. 9
    Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil

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