Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream

Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

(2020) Majid Nooshkam et al.   FOOD RESEARCH INTERNATIONAL

Effect of κ‐carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ‐carrageenan concentrations

(2020) Chan Won Seo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Preparation of milk protein isolate/κ-carrageenan conjugates by maillard reaction in wet-heating system and their application to stabilization of oil-in-water emulsions

(2020) Chan Won Seo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers

(2019) Katarzyna Skryplonek et al.   JOURNAL OF DAIRY SCIENCE

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

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

Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates

(2019) Anqi Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production

(2018) Małgorzata Góral et al.   FOOD CHEMISTRY

Effects of quince seed on the rheological, structural and sensory characteristics of ice cream

(2018) Abdullah Kurt et al.   FOOD HYDROCOLLOIDS

Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

(2018) Larissa Consoli et al.   FOOD HYDROCOLLOIDS

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

(2018) Hao Chen et al.   FOOD HYDROCOLLOIDS

Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel

(2018) Yanli Wang et al.   CARBOHYDRATE POLYMERS

Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums

(2018) Reza Farahmandfar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate

(2018) Xiaobing Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of cellulose nanofibrils on the structural elements of ice cream

(2018) J. Velásquez-Cock et al.   FOOD HYDROCOLLOIDS

Reduction of surface fat formation on spray-dried milk powders through emulsion stabilization with λ-carrageenan

(2017) Martin Foerster et al.   FOOD HYDROCOLLOIDS

Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream

(2017) C.F. Balthazar et al.   FOOD RESEARCH INTERNATIONAL

A review on synthesis, properties and applications of natural polymer based carrageenan blends and composites

(2017) Khalid Mahmood Zia et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effect of gum tragacanth on the rheological properties of salep based ice cream mix

(2016) Abdullah Kurt 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

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

(2014) María Julia Spotti et al.   FOOD HYDROCOLLOIDS

Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream

(2013) Marialuisa Biasutti et al.   INTERNATIONAL DAIRY JOURNAL

Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage

(2013) Maryam BahramParvar et al.   Food Bioscience

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

(2011) Zhao Long et al.   FOOD CHEMISTRY

Aspects of milk-protein-stabilised emulsions

(2011) Harjinder Singh   FOOD HYDROCOLLOIDS

Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

(2011) Wei-Wei Sun et al.   FOOD RESEARCH INTERNATIONAL

Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

(2008) Christos Soukoulis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk

(2007) S. Ji et al.   FOOD HYDROCOLLOIDS