Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk
Author:
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference40 articles.
1. Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties;Abdallah;Food Chem.,2015
2. Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent;Acan;Int. J. Food Sci. Technol.,2020
3. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin;Akalın;Eur. Food Res. Technol.,2008
4. Impact of replacement milk fat with vegetable oils on the quality of Ice cream;Al-Assar;J. Food Dairy Sci.,2009
5. Food Biochemistry;Alais,2012
Cited by 13 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. Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties;Food Chemistry;2024-03
2. Dairy-Free Alternatives for Frozen Dessert Application;ACS Food Science & Technology;2023-12-15
3. Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production;Foods 2023;2023-10-13
4. Antinutrients in Grain-Based Plant Drinks: Scoping Review;FOOD METAENGINEERING;2023-08-01
5. Productivity improvement by means of method engineering tools and automation in ice cream production at bonanza company;2023 IEEE World AI IoT Congress (AIIoT);2023-06-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3