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For: Skryplonek K, Henriques M, Gomes D, Viegas J, Fonseca C, Pereira C, Dmytrów I, Mituniewicz-Małek A. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. J Dairy Sci 2019;102:7838-7848. [PMID: 31255280 DOI: 10.3168/jds.2019-16556] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Accepted: 04/24/2019] [Indexed: 11/19/2022]
Number Cited by Other Article(s)
1
Meng Q, Jiang H, Tu J, He Y, Zhou Z, Wang R, Jin W, Han J, Liu W. Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes. Food Chem 2024;456:140056. [PMID: 38878546 DOI: 10.1016/j.foodchem.2024.140056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 05/30/2024] [Accepted: 06/09/2024] [Indexed: 07/24/2024]
2
Miao M, Li S, Yang S, Yan Q, Xiang Z, Jiang Z. Engineering the β-galactosidase from Aspergillus oryzae for making lactose-free and no-sugar-added yogurt. J Dairy Sci 2024;107:6602-6613. [PMID: 38670341 DOI: 10.3168/jds.2023-24310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Accepted: 03/18/2024] [Indexed: 04/28/2024]
3
Szkolnicka K, Mituniewicz-Małek A, Dmytrów I, Bogusławska-Wąs E. The use of mare's milk for yogurt ice cream and synbiotic ice cream production. PLoS One 2024;19:e0304692. [PMID: 39110654 PMCID: PMC11305560 DOI: 10.1371/journal.pone.0304692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 05/16/2024] [Indexed: 08/10/2024]  Open
4
Massaut KB, Dos Santos Pereira E, Moreira AN, Padilha da Silva W, Fiorentini ÂM. Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey. Braz J Microbiol 2024;55:1735-1744. [PMID: 38727922 PMCID: PMC11153460 DOI: 10.1007/s42770-024-01310-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Accepted: 03/21/2024] [Indexed: 06/07/2024]  Open
5
Zhang S, Ren C, Wang C, Han R, Xie S. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods. Food Chem X 2024;21:101215. [PMID: 38379797 PMCID: PMC10876705 DOI: 10.1016/j.fochx.2024.101215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 02/07/2024] [Accepted: 02/07/2024] [Indexed: 02/22/2024]  Open
6
Lin D, Zhao J, Fan H, Qin W, Wu Z. Enhancing starch nanocrystal production and evaluating their efficacy as fat replacers in ice cream: Investigating the influence of high pressure and ultrasonication. Int J Biol Macromol 2023;251:126385. [PMID: 37595721 DOI: 10.1016/j.ijbiomac.2023.126385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
7
Sakkas L, Karela M, Zoidou E, Moatsou G, Moschopoulou E. Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream. Foods 2023;12:3860. [PMID: 37893753 PMCID: PMC10606330 DOI: 10.3390/foods12203860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023]  Open
8
Bose I, Roy S, Yaduvanshi P, Sharma S, Chandel V, Biswas D. Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications. MATERIALS (BASEL, SWITZERLAND) 2023;16:4840. [PMID: 37445154 DOI: 10.3390/ma16134840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/03/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023]
9
Healy LE, Zhu X, Pojić M, Sullivan C, Tiwari U, Curtin J, Tiwari BK. Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development. Biomolecules 2023;13:386. [PMID: 36830755 PMCID: PMC9953460 DOI: 10.3390/biom13020386] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/15/2022] [Accepted: 02/15/2023] [Indexed: 02/22/2023]  Open
10
Pires A, Gomes D, Noronha J, Díaz O, Cobos A, Pereira CD. Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures. Foods 2022;11:foods11244091. [PMID: 36553833 PMCID: PMC9778489 DOI: 10.3390/foods11244091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]  Open
11
Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes. Foods 2022;11:foods11233861. [PMID: 36496669 PMCID: PMC9737567 DOI: 10.3390/foods11233861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 12/05/2022]  Open
12
Wardhana YW, Aanisah N, Sopyan I, Hendriani R, Chaerunisaa AY. Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation. Gels 2022;8:752. [PMID: 36421574 PMCID: PMC9689426 DOI: 10.3390/gels8110752] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 12/03/2023]  Open
13
Mehra R, Kumar H, Rafiq S, Kumar N, Buttar HS, Leicht K, Okpala COR, Korzeniowska M. Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview. PeerJ 2022. [DOI: 10.7717/peerj.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
14
Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
15
Seo CW, Oh NS. Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
16
Evaluation of Functional Properties of Wheat Germ Protein Hydrolysates and Its Effect on Physicochemical Properties of Frozen Yogurt. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10378-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
17
Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps. NUTRITION AND FOOD SCIENCES RESEARCH 2022. [DOI: 10.52547/nfsr.9.1.49] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]  Open
18
Díaz-Ruiz R, Laca A, Sánchez M, Fernández MR, Matos M, Gutiérrez G. Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties. Int J Mol Sci 2021;23:ijms23010085. [PMID: 35008506 PMCID: PMC8744663 DOI: 10.3390/ijms23010085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/15/2021] [Accepted: 12/19/2021] [Indexed: 12/20/2022]  Open
19
Development of technology of creams using hydrocolloids. EUREKA: LIFE SCIENCES 2021. [DOI: 10.21303/2504-5695.2021.002187] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
20
Dong Y, Wei Z, Xue C. Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
21
Wang X, Zhou D, Guo Q, Liu C. Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021;101:3021-3029. [PMID: 33205393 DOI: 10.1002/jsfa.10936] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/07/2020] [Accepted: 11/17/2020] [Indexed: 06/11/2023]
22
Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt. Heliyon 2021;7:e05987. [PMID: 33537474 PMCID: PMC7841326 DOI: 10.1016/j.heliyon.2021.e05987] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/18/2020] [Accepted: 01/11/2021] [Indexed: 11/24/2022]  Open
23
Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-020-09664-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
24
Dong Y, Huang Z, Niu L, Xiao J. Influence of kappa ‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
25
Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196963] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
26
Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109557] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
27
Pavlyuk R, Pogarskaya V, Balaba K, Kravchuk T, Pogarskiy A. DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i4.1566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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