Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

Inulin as texture modifier in dairy products

(2011) D. Meyer et al.   FOOD HYDROCOLLOIDS

Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil

(2010) S.Y. Choo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Inulin Addition in Starch-based Dairy Desserts: Instrumental Texture and Sensory Aspects

(2009) L.P. Lobato et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

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

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

Preparation and sensory perception of fat-free foams - effect of matrix properties and level of aeration

(2009) Marcel Minor et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of fat replacers in the production of reduced-calorie vanilla ice cream

(2008) Vildan Aykan et al.   EUROPEAN JOURNAL OF LIPID 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

Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

(2008) A.S. Akalın et al.   JOURNAL OF FOOD SCIENCE

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