Background Oleofoams are becoming increasingly popular due to their ability to provide
unique textures, structures, and appearances to food. In particular, several foamed systems …

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 …

The investigation was aimed to understand the effect of coconut milk, tender coconut pulp,
tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice …

This study investigated the effect of inulin on the physical and textural properties, fat content,
and sensory acceptance of reduced-fat ice cream (RFIC) as a fat replacer. Sugar, whipped …

Dry sweet whey was used in this study at 42% to prepare a new ice cream composition. The
additional aim of the research was to select the most effective stabilizers in ice …

There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-
caloric sweetener. Recent research focuses on investigating various types of steviol …

BACKGROUND In this study, a face‐centered central composite design was applied to
optimize pulsed electric field parameters (voltage: 1, 4, 7 kV cm− 1; pulse number: 10, 65 …

Abstract Pulsed Electric Field (PEF) with appropriately selected parameters was used to
enrich the probiotic L. rhamnosus B 442 strain with calcium ions. Next, six types of ice-cream …

Foams play an essential role in food. They contribute to the texture, aroma, and mouthfeel of
a product; potentially reduce calories; and visually inspire the consumer. Understanding …

In this study, we investigated the effect of overrun, fat destabilization degree and ice crystal
size on viscoelastic behavior, hardness and melting properties of ice cream by changing …