Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review
Imane Bourouis, Zhihua Pang, Xinqi Liu
- ISSN / E-ISSN
- — / —
- DOI
- 10.1016/j.jafr.2023.100519 ↗
- Volume · Issue · Pages
- 11 · — · 100519-100519
- Publisher
- Elsevier BV
- Article URL
- https://doi.org/10.1016/j.jafr.2023.100519 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
26 Jan 2023
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 26 Jan 2023 | OpenAlex |
Keywords (as given): fat replacers; protein-polysaccharide complexes; electrostatic interactions; reduced-fat foods; low-calorie foods; tribology; mouthfeel; lubrication; texture; protein-polysaccharide mixtures; water binding
HEC Status at Publication Not the journal's current status
HEC Status at PublicationConclusive
HEC status at publication
Recognized
X
Based on the recorded HEC dataset applicable to the article's publication date. Listed as X in the HEC list for 2022–23.
- Journal
- Journal of Agriculture and Food Research
- Publication date used
- 26 Jan 2023 (OpenAlex publication date)
- Applicable HEC period
- 2022–23 (version 2) · 01 Jul 2022 – 30 Jun 2023
- Category
- X
- Recognition status
- Recognized (OK_RECORD_FOUND)
- Source
- hjrs-2022-23 row 18310
- Verification status
- Verified against source · last verified 16 Oct 2026
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.