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George A Bray, Jennifer C Lovejoy, Marlene Most-Windhauser, Steven R Smith, Julia Volaufova, Yvonne Denkins, Lilian de Jonge, Jennifer Rood, Michael Lefevre, Alison L Eldridge, John C Peters

The American journal of clinical nutrition 2002;76(5):928-34

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A Meta-Analysis of Food Labeling Effects on Consumer Diet Behaviors and Industry Practices.

Siyi Shangguan, Ashkan Afshin, Masha Shulkin, Wenjie Ma, Daniel Marsden, Jessica Smith, Michael Saheb-Kashaf, Peilin Shi, Renata Micha, Fumiaki Imamura, Dariush Mozaffarian

American journal of preventive medicine 2020;56(2):300-314

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Possible dangers in a low fat diet: some evidence reviewed.

S T Cheung

Nutrition and health 2001;14(4):271-80

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A role for olestra in body weight management.

A L Eldridge, J C Peters, D A Cooper

Obesity reviews : an official journal of the International Association for the Study of Obesity 2002;3(1):17-25

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Monoacylglycerol gel offers improved lipid profiles in high and low moisture baked products but does not influence postprandial lipid and glucose responses.

Brittany Huschka, Amanda Wright, Christine Pinto, Hilary Tulk, Julie McCluskey, Avi Goldstein, Alejandro Marangoni, Koushik Seetharaman

Food & function 2014;5(5):882-93

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Energy density of foods: effects on energy intake.

J Stubbs, S Ferres, G Horgan

Critical reviews in food science and nutrition 2001;40(6):481-515

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Results for ""Fat Substitutes""[mesh_terms]

The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food.

Plant proteins in structuring gelled emulsions for saturated fat substitutes: Challenges and opportunities.

Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies.

Comprehensive Review on Oleogels Structured by Lipid-Based Compounds: From Structure Mechanisms to Nutritional Functionalities and Applications in Food Industry.

Application and research progress of dietary fiber-based fat substitutes in food systems.

Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance.

Technological innovations in margarine production: Current trends and future perspectives on trans-fat removal and saturated fat replacement.

Health benefits, enzymatic production, and application of medium- and long-chain triacylglycerol (MLCT) in food industries: a review.

Dose-response effects of a novel fat emulsion (Olibra) on energy and macronutrient intakes up to 36 h post-consumption.

A 9-mo randomized clinical trial comparing fat-substituted and fat-reduced diets in healthy obese men: the Ole Study.

A Meta-Analysis of Food Labeling Effects on Consumer Diet Behaviors and Industry Practices.

Possible dangers in a low fat diet: some evidence reviewed.

A role for olestra in body weight management.

Monoacylglycerol gel offers improved lipid profiles in high and low moisture baked products but does not influence postprandial lipid and glucose responses.

Energy density of foods: effects on energy intake.

Results for
""Fat Substitutes""[mesh_terms]