Review on fat replacement using protein-based microparticulated powders or microgels: a textural perspective

Kew, B orcid.org/0000-0003-4550-6999, Holmes, M orcid.org/0000-0002-6819-1048, Stieger, M et al. (1 more author) (2020) Review on fat replacement using protein-based microparticulated powders or microgels: a textural perspective. Trends in Food Science and Technology, 106. pp. 457-468. ISSN 0924-2244

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the terms of the CC-BY 4.0 licence: https://creativecommons.org/licenses/by/4.0/
Keywords: Fat replacer; Fat mimetic; Microparticulated; Plant protein; Tribology; Microgels
Dates:
  • Accepted: 23 October 2020
  • Published (online): 2 November 2020
  • Published: December 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
FunderGrant number
EU - European Union757993
Depositing User: Symplectic Publications
Date Deposited: 03 Nov 2020 15:49
Last Modified: 10 Dec 2020 10:40
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.tifs.2020.10.032

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