Dairy products are important to the human diet and are one of the four essential food groups.
Conventional fermented cow milk products possessed a variation of bioactive components …

The probiotic‐based functional food market is growing progressively as many health
benefits are ascribed to it. Researchers have to combat various challenges associated with …

This study deals with the effect of whey protein isolate/sodium alginate/licorice root extract
ternary foam as a fat and sugar replacer at different substitution levels (0, 25, 50, 75, and …

Probiotic ice cream serves as a functional food, but potential loss of probiotic viability occurs
during product formulation, processing, and storage. Hence, this study aims (1) to formulate …

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 …

The effects of probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with
prebiotic inulin on the probiotic survivability, physiochemical properties and stability of ice …

The effect of microencapsulation of L. acidophilus La-05 (8 log CFU/mL) by external ionic
gelation technique in alginate (30 g/L; AM) and alginate coated with a low molecular weight …

A gluten and lactose-free plant-based yogurt-like was used as the main ingredient to
produce a novel plant-based ice cream. The integrated approach used to investigate the …

Dairy products are a core part of many cultures' daily diets owing to their nutritional
properties. The health benefits associated with dairy foods extend far beyond providing …

Texture and flavor are currently the main challenges in the development of plant-based dairy
alternatives. To overcome them, the potential of microorganisms for fermentation of plant …