Development of slow melting dietary fiber‐enriched ice cream formulation using bacterial cellulose and inulin-Reference-Cited by-同舟云学术

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Development of slow melting dietary fiber‐enriched ice cream formulation using bacterial cellulose and inulin

Published:2021-03-04 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Xavier Janifer Raj¹^ORCID,Ramana Karna Venkata¹

Affiliation:

1. Defence Food Research Laboratory Defence Research and Development Organization Mysore India

Funder

Defence Research and Development Organisation

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15394

Reference35 articles.

1. A comparison of kombucha SCOBY bacterial cellulose purification methods

2. Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications

3. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream

4. Emulsion Formation and Stabilization by Biomolecules: The Leading Role of Cellulose

Cited by 10 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. Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream;LWT;2024-05

2. Bacterial cellulose: A comprehensive review;Journal of Applied Polymer Science;2024-01-31

3. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry;Critical Reviews in Food Science and Nutrition;2023-08-11

4. Bacterial cellulose – Innovative biopolymer and possibilities of its applications in dairy industry;International Dairy Journal;2023-05

5. Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators;Molecules;2023-03-24

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