Several strategies have been studied to replace or decrease fat content in bakery products
aiming improving their nutritional profile. This paper reviewed the effect of different …

Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and
retards the degradation of bioactive compounds by encapsulating them within a wall …

This chapter introduces the food-related applications of natural polymer-based hydrogels.
The gelation mechanisms, properties, and functionalities of a variety of typical hydrogels …

Although fat is one of the indispensable components of food flavor, excessive fat
consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal …

Cardiovascular disease (CVD) has emerged as one of the leading causes of death
worldwide. Elevated blood cholesterol and low‐density lipoprotein levels are crucial risk …

This review details the different approaches to replacing animal fat used in meat products
with non-animal fat ingredients based on their physical forms during processing. Six different …

Reduced-fat food products can help to prevent obesity and other diet-related diseases.
However, the removal of fat often impairs the sensory and textural properties of foods …

This work brings a relevant contribution to the development of dairy functional beverages by
investigating the effect of protein hydrocolloids on the particle size distribution, flow …

Freshly, consumers gave full awareness about the diet ingredients, namely fats and sugar,
and their consequences. Fat replacers “mimetics” are, therefore, recently utilized in many …

Guar gum (plant-based polysaccharide) is a promising candidate with immense potential. It
is used as emulsifier, thickener, stabilizer, and as binding agent in many industries. In the …