Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase-Reference-Cited by-同舟云学术

Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase

Published:2023-06 Issue: Volume:182 Page:114865
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hidas Karina Ilona,Nyulas-Zeke Ildikó Csilla,Szepessy Anna,Romvári Vivien,Gerhart Krisztina,Surányi József,Laczay Péter,Darnay Lívia

Funder

Ministry for Innovation and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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

2. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream;Akalın;Journal of Food Science,2008

3. Designing an industrial protocol to develop a new fat-reduced ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme;Akin;Mljekarstvo/Dairy,2019

4. Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels;Alavi;Food Hydrocolloids,2020

5. Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream;Al;International Journal of Dairy,2020

Cited by 5 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. Functionality and application of emulsion gels in fat replacement strategies for dairy products;Trends in Food Science & Technology;2024-10

2. Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams;Sustainability;2024-09-05

3. Texture enhancement strategies of plant-based meat and drinks alternatives;Handbook of Plant-Based Food and Drinks Design;2024

4. Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream;Sustainability;2023-12-13

5. Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production;Foods 2023;2023-10-13