The scientific literature from 2015 onwards with respect to foams and thin films in the context
of foods has been reviewed. Proteins are the dominant foaming agents in foods, and …

Coconut is widely appreciated for its distinctive flavor and is commonly utilized in the
production of a variety of goods. Coconut protein, a by-product derived from coconut oil …

In recent years, the different dietary needs of consumers due to their health problems, such
as food allergies and lactose intolerance, or lifestyle changes, well-being trends, and …

Milk and dairy ingredients are prime sources for frozen dessert (eg, ice cream) formulation.
However, cow's milk allergy, lactose intolerance, and vegetarianism restrict people from …

Cheese is a dairy product that contains lactose so it cannot be consumed by lactose
intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This …

Mangrove api-api (Avicennia marina) merupakan bahan alam yang telah diteliti memiliki
aktivitas sebagai antibakteri. Ekstrak mangrove Avicennia marina dapat digunakan sebagai …

Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk
products gaining popularity among consumers. The objective was to develop coconut milk …

This study was undertaken to investigate whether meringue cookies could be manufactured
by substituting egg whites. Meringue cookies were prepared using either egg whites …

Introduction: Ice cream is one of the most popular dairy products that due to its high calorie,
fat contents and lactose in milk, many people avoid it. The use of plant products as sources …

Aquafaba-the viscous liquid obtained from the cooking water of legumes-can replace eggs
and milk in cold desserts due to their foaming and emulsifying ability. The objective of this …