ReviewFoods (Basel, Switzerland)2023
Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights.Foods (Basel, Switzerland) · 2026Review
- Sustainable feed processing methods to enhance growth and digestibility in freshwater aquaculture: A review.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Review
- The Effect of Plant-Based Protein Preparations on Quality and Functional Properties of Cream Filling.Molecules (Basel, Switzerland) · 2026Article
- Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems.Comprehensive reviews in food science and food safety · 2026Review
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
- Fabrication of curcumin-loaded emulgel and its application in low-calorie and functional cake.Scientific reports · 2025Article
- Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach.NPJ science of food · 2025Article
- Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies.Comprehensive reviews in food science and food safety · 2025Review
- Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.Gels (Basel, Switzerland) · 2025Article
- Article
- Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increasing occurrence of obesity and other non-communicable diseases has shifted the human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat food products with limited deterioration of textural properties. Thus, developing high-quality fat replacers which can replicate the role of fat in the food matrix is essential. Among all the established types of fat replacers, protein-based ones have shown a higher compatibility with a wide range of foods with limited contribution to the total calories, including protein isolate/concentrate, microparticles, and microgels. The approach to fabricating fat replacers varies with their types, such as thermal-mechanical treatment, anti-solvent precipitation, enzymatic hydrolysis, complexation, and emulsification. Their detailed process is summarized in the present review with a focus on the latest findings. The fat-mimic mechanisms of fat replacers have received little attention compared to the fabricating methods; attempts are also made to explain the underlying principles of fat replacers from the physicochemical prospect. Finally, a future direction on the development of desirable fat replacers in a more sustainable way was also pointed out.
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Registered trials
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