Effects of different emulsifier substitutes on artisanal ice cream quality

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

(2020) Hefei Zhao et al.   JOURNAL OF FOOD BIOCHEMISTRY

Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications

(2020) Maria Eletta Moriano et al.   Food and Bioprocess Technology

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

(2019) Biqing Wu et al.   JOURNAL OF FOOD SCIENCE

Oat bran extract ( Avena sativa L.) from food by-product streams as new natural emulsifier

(2018) Theo Ralla et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of soy protein isolates-acacia gum conjugates

(2018) L. Mu et al.   CZECH JOURNAL OF FOOD SCIENCES

Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W 1 /O/W 2 ) double emulsions containing Lactobacillus dellbrueckii

(2017) Parisa Eslami et al.   FOOD HYDROCOLLOIDS

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

(2017) Maria Eletta Moriano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pickering emulsions based on cyclodextrins: A smart solution for antifungal azole derivatives topical delivery

(2016) Loïc Leclercq et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Emulsifying Properties of Proteins Isolated from Various Rice Cultivars

(2016) Saehun Mun et al.   Food and Bioprocess Technology

Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules

(2016) F. Tamm et al.   FOOD HYDROCOLLOIDS

Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake

(2016) M.A. Levin et al.   JOURNAL OF DAIRY SCIENCE

Composition and functionality of whey protein phospholipid concentrate and delactosed permeate

(2016) M.A. Levin et al.   JOURNAL OF DAIRY SCIENCE

Emulsifying and stabilizing properties of functionalized orange pulp fibers

(2015) J. Wallecan et al.   FOOD HYDROCOLLOIDS

Fat destabilization and melt-down of ice creams with increased protein content

(2015) E. Daw et al.   INTERNATIONAL DAIRY JOURNAL

Formation of oil-in-water (O/W) pickering emulsions via complexation between β-cyclodextrin and selected organic solvents

(2014) Leila Davarpanah et al.   STARCH-STARKE

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

(2013) Massimiliano Rinaldi et al.   Dairy Science & Technology

Blends of delactosed permeate and pro-cream in ice cream: Effects on physical, textural and sensory attributes

(2013) Rajesh K. Bund et al.   INTERNATIONAL DAIRY JOURNAL

Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates

(2013) P.J. Luck et al.   JOURNAL OF DAIRY SCIENCE

Dietary fiber from orange byproducts as a potential fat replacer

(2013) Tainara de Moraes Crizel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation

(2011) Nino T. Chatsisvili et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

(2008) Anthony P. Whelan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

COMPARISON STUDY OF EGG YOLKS AND EGG ALTERNATIVES IN FRENCH VANILLA ICE CREAM

(2008) THOMAS J. HERALD et al.   JOURNAL OF TEXTURE STUDIES