Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream
Author:
Funder
ICAR-National Dairy Research Institute, Karnal
Publisher
Elsevier BV
Reference39 articles.
1. Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics;Agoda-Tandjawa;Food Hydrocolloids,2017
2. Ice cream;Arbuckle,2013
3. Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage;BahramParvar;Food Bioscience,2013
4. Correlation between colloidal properties of ice cream mix and ice cream;Bolliger;International Dairy Journal,2000
5. Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure;Bourriot;Carbohydrate Polymers,1999
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