Effect of long rice based fat substitutes on reological properties of ice-cream;

Application and mechanism investigation of fat substitute in whip topping;

Introdution of protein-based fat substitutes;

This article has reviewed the research development of different kinds of carbohydrate-based fat substitutes and their components, characteristics and functions.

As one type of fat substitutes,sucrose polyesters(SPE) are growing important in food industry.

Fat mimic mechanism of fat replacers;

Development of research and applications of fat replacers in milk products;

Conditions and applications of protein- based fat replacers;

Effect of fat replacers from whey protein on the quality of ice cream;

Study on soy flour-polysaccharide graft as fat replacer;

Study on defatted soybean flour-polysaccharide graft as fat replacer;

Study on fat and sucrose replacer for application in Aloe and Soybean Ice Cream;