Concepedia

Fat Substitutes

Fat Substitute is a food ingredient designed to mimic the functional and sensory properties of dietary fats while providing reduced caloric content or improved nutritional profile, distinguished from other lipid components by its capacity to partially or wholly replace fats in food formulations without compromising texture, flavor, or mouthfeel.

413

Publications

21.5K

Citations

1.5K

Authors

518

Institutions

Publications per year

2017–2026

156

Variants

Fat MimeticsFat Replacers

Parents

Publications

413

Cell-Assisted Lipotransfer: Supportive Use of Human Adipose-Derived Cells for Soft Tissue Augmentation with Lipoinjection

Daisuke Matsumoto, Katsujiro Sato, Koichi Gonda et al. · Tissue Engineering · 2006 · 628 citations · Full text

, , +13

Substituting dietary saturated fat with polyunsaturated fat changes abdominal fat distribution and improves insulin sensitivity

L. K. M. Summers, Barbara A. Fielding, Helen Bradshaw et al. · Diabetologia · 2002 · 418 citations · Full text

, , +13

Microstructure and texture of yogurt as influenced by fat replacers

O. Sandoval-Castilla, C. Lobato‐Calleros, Eleazar Aguirre–Mandujano et al. · International Dairy Journal · 2003 · 344 citations

, , +10

Impact of sustainability perception on consumption of organic meat and meat substitutes

Michael Siegrist, Christina Hartmann · Appetite · 2018 · 302 citations

, , +15

Application of Platelet-Rich Plasma in Plastic Surgery: Clinical and <i>In Vitro</i> Evaluation

Valerio Cervelli, Pietro Gentile, Maria Giovanna Scioli et al. · Tissue Engineering Part C Methods · 2009 · 271 citations

, , +10

1–5 of 413

Authors

1.5K

  1. XX
    Xuebing Xu

    Technical University of Denmark, Denmark

    8 publications · 617 citations

    8

    h-index

  2. XW
    Xingguo Wang

    Jiangnan University, China

    7 publications · 425 citations

    7

    h-index

  3. SF
    Suzana Ferreira‐Dias

    University of Lisbon, Portugal

    7 publications · 301 citations

    7

    h-index

  4. QJ
    Qingzhe Jin

    Jiangnan University, China

    7 publications · 425 citations

    7

    h-index

  5. CC
    Casimir C. Akoh

    University of Georgia, United States

    7 publications · 403 citations

    7

    h-index

1–5 of 1.5K

Institutions

518

  1. Jiangnan University

    Wuxi, China

    11 h-index

    55 publications

    2.9K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    10 h-index

    61 publications

    3.1K citations

  3. University of Guelph

    Guelph, Canada

    8 h-index

    20 publications

    1.4K citations

  4. Instituto Politécnico de Leiria

    Leiria, Portugal

    7 h-index

    8 publications

    334 citations

  5. Aarhus University

    Aarhus, Denmark

    7 h-index

    15 publications

    1.1K citations

  6. Warsaw University of Life Sciences

    Warsaw, Poland

    7 h-index

    28 publications

    807 citations

  7. University of Lisbon

    Lisbon, Portugal

    7 h-index

    17 publications

    761 citations

  8. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    6 h-index

    21 publications

    2.1K citations

1–8 of 518

Venues

  1. LWT

    25 publications · 1.5K citations

    20

    h-index

  2. Journal of the American Oil Chemists Society

    JAOCS · 17 publications · 507 citations

    13

    h-index

  3. Food Chemistry

    9 publications · 745 citations

    9

    h-index

  4. Journal of Food Engineering

    9 publications · 807 citations

    9

    h-index

  5. Journal of Agricultural and Food Chemistry

    9 publications · 730 citations

    9

    h-index

1–5