Replacing Emulsifier in a Prebiotic Ice Cream: Physical and Chemical Evaluation and Acceptance-Reference-Cited by-同舟云学术

Replacing Emulsifier in a Prebiotic Ice Cream: Physical and Chemical Evaluation and Acceptance

Published:2017-06-22 Issue:1 Volume:16 Page:76-87
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Maestrello Carolina¹,de Lima Figueiredo Ingrid²,Caroline de Souza Takahashi Gabriella¹,Pimentel Tatiana Colombo²,Visentainer Jesui Vergilio²,de Cassia Bergamasco Rita¹,Madrona Grasiele Scaramal¹^ORCID

Affiliation:

1. Food Engineering Department, State University of Maringá, Maringa, Brazil

2. Chemistry Department, Federal Institute of Education, Science and Technology of Paraná, Curitiba, Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Araucária

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1333934

Reference27 articles.

1. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

2. Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface

3. Application and Functions of Stabilizers in Ice Cream

4. Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

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