The increased interest in foods which improve human health and nutrition has led to the
need for academia and food industry to invest in the development of innovative and …

Background Agave fructans are natural reserve carbohydrates in agave plants. These
polysaccharides are composed of blends of fructose polymers with different degrees of …

This study deals with the effect of whey protein isolate/sodium alginate/licorice root extract
ternary foam as a fat and sugar replacer at different substitution levels (0, 25, 50, 75, and …

Soy protein hydrolysates with hydrolysis degree 4 (SPH4) and their xanthan gum (XG)
blends were subjected to heat-shearing treatment, and the resulting microparticulated SPH4 …

This study aimed to investigate the potential use of cold-pressed coconut oil by-products
(COB) as a low-cost alternative source for plant-based drink and ice cream production …

This study aimed to utilize blueberry pectin and calcium chloride to design a gel network
structure for loading nut oils (peanut and walnut oil, respectively). The optimization of …

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products
(CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice …

Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a
thermally unstable product, it requires proper cold chain management. Thermal fluctuations …

Excessive fat intake can have adverse health effects. Thus, consumers often look for
alternative, low-fat ice cream options, but decreased fat content in ice cream can affect the …

Native agave fructans were modified by an acylation reaction with lauric acid. Native and
modified fructans were characterized using NMR, FTIR and various physicochemical and …