Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream-Reference-Cited by-同舟云学术

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Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream

Published:2022-07-29 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Santos Paulo Henrique da Silva¹,Lannes Suzana Caetano da Silva¹^ORCID

Affiliation:

1. Pharmaceutical Sciences School, Department of Biochemical‐Pharmaceutical Technology University of São Paulo – USP São Paulo Brazil

Funder

Governo Brasil

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16932

Reference43 articles.

1. Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels

2. Application and functions of fat replacers in low-fat ice cream: A review

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. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies;Food Research International;2024-07

2. Edible Applications;Advances in Oleogel Development, Characterization, and Nutritional Aspects;2024

3. A review of oleogels applications in dairy foods;Critical Reviews in Food Science and Nutrition;2023-05-25

4. Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products;Quality Assurance and Safety of Crops & Foods;2023-04-01

5. The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream;Foods;2023-02-02

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