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

The use of liquid whey concentrates in the composition of ice cream, especially in
combination with other powdered whey proteins, is limited due to their understudied …

Featured Application The evaluation of the potential use of arrowroot as a substitute for
standard stabilizer in the development of novel ice cream, which may have industrial …

In this study, the effect of ultrasound-assisted freezing with frequencies of 21.5 and 40 kHz,
and a power of 2.4 kW in the chopped mode of milk ice cream in comparison to a standard …

This study aimed to utilize transglutaminase and gallic acid as stabilizers and thickeners in
ice cream production. Additionally, it explored the potential for enhancing the …

Recently, the plant-based food industry is gaining a lot of attention as a result of consumers'
increasing concerns over various environmental, ethical and health issues. According to …

This study aimed to utilize transglutaminase and gallic acid as stabilizers and thickeners in
ice cream production. Additionally, it explored the potential for enhancing the …

Nano-emulsions are used in different industries, especially in the food industry to enhance
the nutritional quality and shelf life of foods. Nanoparticles are characterized as ultrafine …

Ice cream is generally made with cow's milk which contains high levels of saturated fat and
cholesterol. Plant ingredients such as almond nuts can be processed and used as a …

У статті науково обґрунтовано можливість часткової заміни цукру у складі морозива
сироваткового на концентрати демінералізованої сироватки з масовою часткою сухих …