Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture

Author:

Paglia Joseph,Fung Chloe,Yeung Chi Kong

Funder

California Dairy Research Foundation

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science,Agricultural and Biological Sciences (miscellaneous)

Reference47 articles.

1. Clean label: why this ingredient but not that one?;Maruyama;Food Qual. Prefer.,2021

2. Clearing up clean label confusion;Shelke;Food Technol,2020

3. State of the Industry: a divided highway for ice cream and frozen novelties;Canning;Dairy Foods,2021

4. Rheological, physiochemical and sensory properties of no fat to high fat ice creams samples prepared using stabilizer/emulsifier blends created with liquid and powder polysorbate-80;Ilansuriyan;Int. Food Res. J.,2018

5. Effects of different ingredients on texture of ice cream;Syed;J. Nutr. Health Food Eng.,2018

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