HSI-MEI LAISchmidt, S.J.S.J.SchmidtChiou, R.G.R.G.ChiouSlowinski, L.A.L.A.SlowinskiDay, G.A.G.A.Day2018-09-102018-09-101993-09http://www.scopus.com/inward/record.url?eid=2-s2.0-4644292816&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/302166The effects of concentration, type and level of ingredients, heat and freeze/thaw treatments on the water mobility of starch‐based fat re‐placers were investigated. Water mobility in the starch‐based fat re‐placer samples containing gums, proteins or emulsifiers was similar to that of samples without additional ingredients. Water mobility was not affected by heat treatment, but was increased by freeze/thaw treatments. Water mobility in the solute containing samples was lower than in samples without additional ingredients and changed only slightly after heat and freeze/thaw treatments.fat substituteNMRstarchwater mobility[SDGs]SDG6journal article10.1111/j.1365-2621.1993.tb06124.x2-s2.0-4644292816WOS:A1993MF54200045