Effect of chia seed mucilage as stabiliser in ice cream

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

(2017) Daniele Asioli et al.   FOOD RESEARCH INTERNATIONAL

Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior

(2017) Lucas Silveira Tavares et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chia seeds products: an overview

(2017) Bruna de Falco et al.   PHYTOCHEMISTRY REVIEWS

Molecular and functional characteristics of purified gum from Australian chia seeds

(2016) Yakindra Prasad Timilsena et al.   CARBOHYDRATE POLYMERS

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

(2016) Fatemeh Javidi et al.   FOOD HYDROCOLLOIDS

Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

(2016) Bruno Eduardo Campos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and microstructural properties of the chia seed polysaccharide

(2015) Yakindra Prasad Timilsena et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

(2015) M.I. Capitani et al.   JOURNAL OF FOOD ENGINEERING

The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions

(2014) Angela Bearth et al.   FOOD QUALITY AND PREFERENCE

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

(2014) Akefe Zameni et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

(2013) Maryam BahramParvar et al.   Dairy Science & Technology

Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content

(2013) Joenalyn P. Osano et al.   FOOD HYDROCOLLOIDS

Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

(2012) Mahmut Dogan et al.   Food and Bioprocess Technology

Fat structure in ice cream: A study on the types of fat interactions

(2012) Carlos Méndez-Velasco et al.   FOOD HYDROCOLLOIDS

Optimising the ice cream formulation using basil seed gum (Ocimum basilicumL.) as a novel stabiliser to deliver improved processing quality

(2012) Maryam BahramParvar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives

(2011) Soon-Mi Shim et al.   FOOD CONTROL

Application and Functions of Stabilizers in Ice Cream

(2011) Maryam Bahramparvar et al.   FOOD REVIEWS INTERNATIONAL

Chia seeds: Microstructure, mucilage extraction and hydration

(2011) L.A. Muñoz et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina

(2011) M.I. Capitani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in bacterial exopolysaccharides: from production to biotechnological applications

(2011) Filomena Freitas et al.   TRENDS IN BIOTECHNOLOGY

Ice Cream: Foam Formation and Stabilization—A Review

(2010) X. E. et al.   FOOD REVIEWS INTERNATIONAL

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

(2010) S.H. Hosseini-Parvar et al.   JOURNAL OF FOOD ENGINEERING

The functional, rheological and sensory characteristics of ice creams with various fat replacers

(2009) OYA BERKAY KARACA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

(2008) Kelvin K. T. Goh et al.   Food Biophysics

Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

(2008) Christos Soukoulis et al.   FOOD CHEMISTRY