Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream-Reference-Cited by-同舟云学术

Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream

Published:2023-02 Issue: Volume:135 Page:108206
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Nooshkam Majid,Varidi Mehdi^ORCID,Alkobeisi Fatemeh

Funder

Ferdowsi University of Mashhad Faculty of Agriculture

Ferdowsi University of Mashhad

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference73 articles.

1. Effect of the milk-based ash-protein ratio on the quality and acceptance of chocolate with a reduced sugar content;Aaltonen;International Dairy Journal,2020

2. The rheology and physical properties of fermented probiotic ice creams made with dairy alternatives;Aboulfazli;International Journal of Food Engineering,2015

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

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

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

Cited by 15 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. Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure;Foods;2024-07-02

3. Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation;International Journal of Dairy Technology;2024-06-24

4. Recent advances in nanomaterial-stabilized pickering foam: Mechanism, classification, properties, and applications;Advances in Colloid and Interface Science;2024-06

5. Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability;Food Chemistry;2024-02