Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
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DOI: 10.3390/foods11060820
Abstract: 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… read more here.
Keywords: fat emulsions; reduced fat; aroma release; rheological tribological ... See more keywords