Effects of different emulsifier substitutes on artisanal ice cream quality

2020/11/02 by Eleonora Loffredi, Maria Eletta Moriano, Letizia Masseroni +1 · 3 citations
Agricultural and Biological Sciences · #Proteins in Food Systems #Microencapsulation and Drying Processes #Meat and Animal Product Quality

paper · doi:10.1016/j.lwt.2020.110499

Cited by

• Optimisation of a blend of emulsifier substitutes for clean-label artisanal ice cream
• Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production. [europepmc]
• Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream. [europepmc]