Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese
Y Zhao, H Khalesi, J He, Y Fang - Food Hydrocolloids, 2023 - Elsevier
It is becoming increasingly obvious that low-fat dairy product is gaining its popularity due to
the perception of health benefits. However, fat plays a significant influence on the structure …
the perception of health benefits. However, fat plays a significant influence on the structure …
Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry-A review
Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …
[HTML][HTML] Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films
This work focused on the development and characterization of relatively novel edible films
from Persian gum (PG) under different concentrations of glycerol and emulsified oil droplets …
from Persian gum (PG) under different concentrations of glycerol and emulsified oil droplets …
Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent
E Moghaddas Kia, S Ghaderzadeh… - Journal of Food Science …, 2020 - Springer
Nowadays, the functionalization of food products using natural health-promoting additives is
of great interest. Betalains are the natural pigments of red beets and are known for their …
of great interest. Betalains are the natural pigments of red beets and are known for their …
Efficacy of almond gum for coacervation with whey protein isolate-optimization, functionality and characterization: A comparison with high-methoxyl pectin
K Ladda, J Navale, SMT Gharibzahedi… - International Journal of …, 2024 - Elsevier
Complex coacervates of whey protein isolate (WPI) and two polysaccharides (almond gum
(AG) and high methoxyl pectin (HMP)) under the different pHs (2.5–6.0) and biopolymer …
(AG) and high methoxyl pectin (HMP)) under the different pHs (2.5–6.0) and biopolymer …
Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique
White-brined cheese is a popular cheese type in many parts of the world. Advances in milk
concentration methods have led to the use of ultra-filtered (UF) milk to produce these …
concentration methods have led to the use of ultra-filtered (UF) milk to produce these …
The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink
The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on
physicochemical, microbial and sensory properties of kefir were investigated. The addition of …
physicochemical, microbial and sensory properties of kefir were investigated. The addition of …
Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt
H Jooyandeh, S Momenzadeh… - Journal of Food Science …, 2023 - Springer
Yogurt is a popular dairy product and its consumption has been progressively growing over
the past few decades by raising consumers' health-consciousness. As yogurt is growing in …
the past few decades by raising consumers' health-consciousness. As yogurt is growing in …
Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract
H Jooyandeh… - Food Science & Nutrition, 2024 - Wiley Online Library
Yogurt contains various health‐promoting components such as beneficial bacteria and
bioactive peptides. However, plain yogurt is regarded as a poor source of phenolic …
bioactive peptides. However, plain yogurt is regarded as a poor source of phenolic …
Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics
In this study, using a central composite design, the effects of addition of Spirulina platensis
and Zedo gum to plain and probiotic yoghurt samples were investigated during storage …
and Zedo gum to plain and probiotic yoghurt samples were investigated during storage …