Polysaccharide-based colloids as fat replacers in reduced-fat foods

Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 346 citations

Agriculture, Food Science, Nutritional Sciences +12

Utilization of cereal and fruit fibres in low fat dry fermented sausages

Rubén Domínguez, Magdalena Gálvez, Carmen Casás et al. · Meat Science · 2002 · 325 citations

Agriculture, Food Science, Nutritional Sciences +13

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

Ashok R. Patel, Pravin S. Rajarethinem, Agnieszka Grędowska et al. · Food & Function · 2014 · 270 citations · Full text

Agriculture, Food Science, Food Chemistry +15

Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Ashok R. Patel, Reed A. Nicholson, Alejandro G. Marangoni · Current Opinion in Food Science · 2020 · 208 citations

Agriculture, Food Science, Nutrition +12

Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Minyi Han, Hanne Christine Bertram · Meat Science · 2017 · 199 citations

Agriculture, Food Science, Nutrition +14