The work is devoted to the study of the functional and technological properties of oat β-
glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system …

This study investigated the effect of ultrasound homogenisation on the physical properties of
vegan ice cream mixes. Samples were prepared based on vegan recipes with different sorts …

This study investigated the effect of incorporating dietary fibers, inulin, acacia, oat, and
apple, in a low-fat vanilla ice cream. A significant increase in the ice cream mixture viscosity …

The low solubility of carotenoids is one of the main challenges for the food industry.
Nanoemulsions may be a favorable approach for expanding the application of bioactive …

This study aims to contribute knowledge to the area of the ice cream industry by finding an
effective way to prevent the recrystallization process in ice cream production. Stabilizers …

In this study, the effect of ultrasound-assisted immersion freezing (UAF) of mango sorbet in
comparison to conventional freezer freezing, on freezing course and created crystal …

The use of liquid whey concentrates in the composition of ice cream, especially in
combination with other powdered whey proteins, is limited due to their understudied …

Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile
applications in food industry, such as antibacterial ingredients and nutritional additives …

Featured Application The evaluation of the potential use of arrowroot as a substitute for
standard stabilizer in the development of novel ice cream, which may have industrial …

Ice cream is a widely consumed product in the world. Unfortunately, its standard
presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria …