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 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 …

Ice cream as a complex multi-phase food consists of fat globules, air bubbles and ice
crystals dispersed in a semi-frozen solution. Ice cream contains about 12% fat, which plays a …

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its
chemical composition, molecular structure, and degree of hydration, the behavior of DF may …

Inulin and oligofructose are classes of prebiotics belonging to a group of nondigestible
carbohydrates referred to as inulin‐type fructans. While short‐chain fructooligosaccharides …

In this study, we investigated the effect of fat aggregate size and percentage on fat network
formation and, ultimately, on the melting properties of ice cream. To control fat …

This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in
different proportions of 0–10%) to improve the rheological, textural, and sensory …

The objective of the study was to characterize the effects of selected stabilizers on the
freezing process and the physicochemical properties of coconut milk ice cream. Two …

In this study, the physicochemical, textural, rheological, bioactive, and sensory properties,
and probiotic viability of synbiotic ice creams (containing inulin and Lactobacillus brevis …

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1
ingredient may affect not only its physical properties but also multiple sensory characteristics …