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 demand for millets and their products is becoming popular globally due to their various
health-promoting properties. The major constituent of the millet is its starch which contributes …

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 …

Fructans are water soluble, non‐digestible fructose polymers found as storage
polysaccharides in certain plants. They are classified as inulin‐type, graminan‐type and …

A preparation method involving the combination of high-pressure homogenization and
ultrasound (HPH-US) techniques was employed to produce starch nanocrystals (NCs) from …

The market demand for gluten free foods is increasing due to frequent incidences of celiac
disease and increasing awareness on consumption of gluten free foods. Millets have …

Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of
fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in …

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 …

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 …

The aim of the current study was to investigate the inulin feasibility as a fat replacer in
developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin …