Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.09.027
Abstract: Abstract The present study aim to investigate the physical and sensorial parameters of frozen dessert made with concentrated whey obtained through a nanofiltration process in total replacement of water and an ideal combination of hydrocolloids.… read more here.
Keywords: hydrocolloids blends; blends frozen; concentrated whey; effect hydrocolloids ... See more keywords
Effect of hydrocolloids on the rheological properties and stability of kimchi seasoning
Sign Up to like & getrecommendations! Published in 2025 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2025.2472966
Abstract: ABSTRACT Preventing the separation between kimchi seasoning (KS) and salted vegetables during distribution presents a crucial challenge in the kimchi industry. Therefore, we investigated the effects of xanthan gum (XG), guar gum (GG), and L-carrageenan… read more here.
Keywords: effect hydrocolloids; stability; properties stability; rheological properties ... See more keywords