Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products,
and as such, the food industry is responding by developing a variety of different plant-based …

This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream.
We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted …

Health and environmental issues regarding dairy consumption have been highlighted in
recent years leading to tremendous consumer demand for plant-based substitutes. In this …

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 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 work aims to use an in-silico approach to develop ice cream formulations. These were
computationally designed using recommendations from experts, literature heuristics, legal …

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 …

This study aimed to optimize an alternative frozen dessert formulation using the response
surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its …

In our previous work, wheat gluten (WG) has been modified by pH-shifting treatment
combined with heat to improve solubility and emulsibility. In this study, the high-soluble …

This study analyzed the physicochemical properties of nut-based milk and sweetened
condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and …