Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream

Effect of chia seed mucilage as stabiliser in ice cream

(2021) Reihaneh Feizi et al.   INTERNATIONAL DAIRY JOURNAL

Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity

(2021) Fanyi Ma et al.   FOOD CHEMISTRY

Recent progress in the research of yam mucilage polysaccharides: Isolation, structure and bioactivities

(2019) Rong Huang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ice cream structure modification by ice-binding proteins

(2018) Aleksei Kaleda 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

Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

(2018) A.S. Akalın et al.   JOURNAL OF DAIRY SCIENCE

Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

(2018) Małgorzata Góral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream

(2018) Wenmeng He 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

Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream

(2017) Reza Farahmandfar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

(2016) Enes Dertli et al.   CARBOHYDRATE POLYMERS

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

(2016) Abdullah Kurt et al.   CARBOHYDRATE POLYMERS

Characterization of the mucilage extracted from the edible fronds of bird's nest fern (Asplenium australasicum) with enzymatic modifications

(2016) Wen-Wen Zeng et al.   FOOD HYDROCOLLOIDS

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

A review of modern instrumental techniques for measurements of ice cream characteristics

(2015) Maryam Bahram-Parvar   FOOD CHEMISTRY

Relationship between the chemical components of taro rhizome mucilage and its emulsifying property

(2015) Luan Alberto Andrade et al.   FOOD CHEMISTRY

Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems

(2015) Jinju Cheng et al.   FOOD HYDROCOLLOIDS

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

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

Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

(2015) Maria Tsevdou et al.   JOURNAL OF FOOD ENGINEERING

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

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

Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions

(2015) Priscilla Diniz Lima da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

(2014) Christos Soukoulis et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM

(2014) Mohammad Jouki et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

How hydrocolloids affect the temporal oral perception of ice cream

(2013) Paula Varela et al.   FOOD HYDROCOLLOIDS

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours

(2013) Pedro E.D. Augusto et al.   FOOD RESEARCH INTERNATIONAL

Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition

(2013) Meei Chien Quek et al.   JOURNAL OF FOOD ENGINEERING

Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions

(2012) Marcela Arellano et al.   JOURNAL OF FOOD ENGINEERING

Effects of Low and High Acyl Gellan Gums on Engineering Properties of Carrot Juice

(2012) Marjan Sherafati et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Caracterização físico-química da mucilagem de inhame liofilizada

(2011) Sandra Aparecida Tavares et al.   CIENCIA E AGROTECNOLOGIA

Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum

(2011) Arash Koocheki et al.   FOOD RESEARCH INTERNATIONAL

Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches

(2010) Chien-Chun Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY