Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability-Reference-Cited by-同舟云学术

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Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability

Published:2022-01 Issue: Volume:75 Page:102874
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

David-Birman Tatyana,Romano Alon,Aga Aseel,Pascoviche Dafna,Davidovich-Pinhas Maya,Lesmes Uri

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference57 articles.

1. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers;Adapa;Journal of Dairy Science,2000

2. Textural analysis of fat reduced vanilla ice cream products;Aime;Food Research International,2001

3. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin;Akalın;European Food Research and Technology,2008

4. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream;Akbari;International Dairy Journal,2016

5. The effect of different types and gelatin concentrations on ice cream quality;Ayudiarti;E3S Web of Conferences,2020

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3. Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream;Food and Bioprocess Technology;2024-06-14

4. Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique;Food Chemistry: X;2024-06

5. Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream;2024-03-20

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