Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation

Development of functional ice cream with egg white hydrolysates

(2021) M.I. López-Martínez et al.   International Journal of Gastronomy and Food Science

Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream

(2020) Farhang Rezvani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides

(2019) Hakiki Melanie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Hydrogel based dessert of low calorie content

(2018) N.V. Nepovinnykh et al.   FOOD HYDROCOLLOIDS

Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties

(2018) Maya M. Warren et al.   JOURNAL OF FOOD SCIENCE

Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

(2016) Mitie S. Sadahira et al.   FOOD HYDROCOLLOIDS

Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions

(2016) Jinju Cheng et al.   FOOD HYDROCOLLOIDS

Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition

(2015) Merete B. Munk et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

(2015) Abir Mokni Ghribi et al.   FOOD CHEMISTRY

The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC)

(2014) Marta Liszka-Skoczylas et al.   JOURNAL OF FOOD ENGINEERING

A physical stability study of whey-based prickly pear beverages

(2013) Arwa Baccouche et al.   FOOD HYDROCOLLOIDS

Effect of modified whey protein concentrate on physical properties and stability of whipped cream

(2013) M. Sajedi et al.   FOOD HYDROCOLLOIDS

Rheological analysis of emulsion-filled gels based on high acyl gellan gum

(2012) Gabriel Lorenzo et al.   FOOD HYDROCOLLOIDS

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Effect of homogenisation and storage time on surface and rheology properties of whipping cream

(2011) Zhao Long et al.   FOOD CHEMISTRY

Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

(2010) I. Nicorescu et al.   FOOD HYDROCOLLOIDS

Influence of processing and κ-carrageenan on properties of whipping cream

(2010) R. Kováčová et al.   JOURNAL OF FOOD ENGINEERING

Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

(2009) Qiangzhong Zhao et al.   FOOD CHEMISTRY

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

(2009) Saehun Mun et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

(2008) Martin R. Yeomans et al.   FOOD QUALITY AND PREFERENCE

Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams

(2008) ZAHRA EMAM-DJOME et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid

(2007) Kirsty E. Allen et al.   FOOD HYDROCOLLOIDS

Rheology, flavour release and perception of low-fat dairy desserts

(2007) L. González-Tomás et al.   INTERNATIONAL DAIRY JOURNAL