Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream-Reference-Cited by-同舟云学术

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Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream

Published:2024-05 Issue: Volume:199 Page:116094
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tolve Roberta,Zanoni Matteo,Ferrentino Giovanna^ORCID,Gonzalez-Ortega Rodrigo,Sportiello Lucia,Scampicchio Matteo,Favati Fabio

Publisher

Elsevier BV

Reference38 articles.

1. Effect of vegetable milks on the physical and rheological properties of ice cream;Aboulfazli;Food Science and Technology Research,2014

2. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin;Akalın;European Food Research and Technology,2008

3. Application and functions of fat replacers in low-fat ice cream: A review;Akbari;Trends in Food Science and Technology,2019

4. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream;Akbari;International Dairy Journal,2016

5. The effects of fat structures and ice cream mix viscosity on physical and sensory properties of ice cream;Amador;Journal of Food Science,2017

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream;Foods;2024-05-13

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