Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers
Authors
Keywords
Hydrocolloid, Fat replacer, Ice cream, Principal component analysis, Rheology, Texture
Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2018-04-03
DOI
10.1007/s11694-018-9801-9
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- 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
- 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
- Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture
- (2013) Maryam BahramParvar et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- 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
- Rheological interactions of selected hydrocolloid-sugar-milk-emulsifier systems
- (2012) Maryam BahramParvar et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids
- (2011) T Mohammadi Moghaddam et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup
- (2010) S.M.A. Razavi et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- 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
- Evaluating sago as a functional ingredient in dietetic mango ice cream
- (2010) Ashish S. Patel et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy
- (2009) Arash Koocheki et al. Food Biophysics
- The functional, rheological and sensory characteristics of ice creams with various fat replacers
- (2009) OYA BERKAY KARACA et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Optimisation study of gum extraction from Basil seeds (Ocimum basilicumL.)
- (2009) Seyed M. A. Razavi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
- (2008) Christos Soukoulis et al. FOOD CHEMISTRY
- 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
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started