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image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao European Food Resear...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
European Food Research and Technology
Article . 1994 . Peer-reviewed
License: Springer TDM
Data sources: Crossref
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Publikationsserver der Universität Potsdam
Article . 1994
Data sources: Publikationsserver der Universität Potsdam
https://pubmed.ncbi.nlm.nih.go...
Article . 1995
Data sources: Europe PubMed Central
https://dx.doi.org/10.1007/bf0...
Article
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Characterization of fat replacers

descriptionPublicationkeyboard_double_arrow_right Article 01 Oct 1994 Germany English Publisher:Springer Science and Business Media LLCJournal:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, volume 199, pages 285-288 (issn: 0044-3026, eissn: 1438-2385, Copyright policy )
Authors: Kruse, Hans-Peter; Stoof, Gisela; Rubbert, Helga; Anger, Horst;

doi: 10.1007/bf01193313

pmid: 7839737

Characterization of fat replacers

Abstract

Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could be determined showing a similar consistency to the corresponding full-fat foodstuff.

Country
Germany
Related Organizations
Keywords

Fats, Models, Chemical, Regression Analysis, Institut für Ernährungswissenschaft, Computer Simulation, Emulsions, Dietary Proteins, Fat Substitutes, Rheology

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
1
Average
Average
Average
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