Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products by Simona Perța-Crișan, Claudiu-Ștefan Ursachi, Bianca-Denisa Chereji, Florentina-Daniela Munteanu

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Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage by Hewen Hu, Yue Li, Long Zhang, Huajie Tu, Xinyu Wang, Lili Ren, Siqi Dai, Liyan Wang

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Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise by Aridi, Aida Safina

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Formulation of fat substitute using plant-based fats simulating the properties of lard by Abdul Manaf, Yanty Noorzianna

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Possibilities to develop low-fat products: a review by Tufeanu Roxana, Tiţa Ovidiu

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Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria by Taxiarchoula Magra, Nikolaos Soultos, Chrysostomos Dovas, Ekaterini Papavergou, Thomai Lazou, Ilias Apostolakos, Georgia Dimitreli, Ioannis Ambrosiadis

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THE MERITS OF FAT REPLACERS IN LOW-CALORIE FOOD by Teresa Grzelak, Joanna Grupińska, Marta Pelczyńska, Marcelina Sperling, Krystyna Czyżewska

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The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxi... by Zeynep Hazal Tekin-Cakmak, Ilker Atik, Salih Karasu

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Research progress on the application of composite hydrogel in food by WANG Shao-qing, MU Ming-wei, ZHANG Bo, DENG Na, WANG Jian-hui

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Research Progress of Fat Substitutes in Low Fat Ice Cream by FAN Jun-ying, YIN Yong-zhi, LU Cai-yun, CUI Xing, HAN Xi-yan, WANG Bin

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The Role of Microencapsulation in Food Application by Mariel Calderón-Oliver, Edith Ponce-Alquicira

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Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels by Lívia Alves Barroso, Graziele Grossi Bovi Karatay, Miriam Dupas Hubinger

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Potential application of bee products in food industry: An exploratory review by Jorge L. Maicelo-Quintana, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, Erick A. Auquiñivin-Silva, Efrain M. Castro-Alayo, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Italo Maldonado-Ramirez, Miguelina Z. Silva-Zuta

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Influence of a protein concentrate used as a fat substitute on the quality of cheese bread by Silvia Silveira Clareto, David Lee Nelson, Accácia Júlia Guimarães Pereira

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Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties by Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn, Taruedee Jannu, Gerry Renaldi

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Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase by Hongjuan Li, Leilei Zhang, Yuanyuan Jia, Yujing Yuan, Hongbo Li, Wenming Cui, Jinghua Yu

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Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes by Lu Huang, Di Zhao, Yong Wang, He Li, Haochun Zhou, Xinqi Liu

Subjects: “…Cube fat substitute…”
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Recent progress of fat reduction strategies for emulsion type meat products by Haozhen Zhang, Weiyi Zhang, Xianming Zeng, Xue Zhao, Xinglian Xu

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Substituting fat with soy in low-salt dry fermented sausages by Begoña Panea, Guillermo Ripoll

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Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations by Lu Huang, Yuqing Ren, He Li, Qibo Zhang, Yong Wang, Jinnuo Cao, Xinqi Liu

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