Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

Resistant Starch–A Review

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Agriculture, Food Science, Nutritional Sciences +9

Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

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Agriculture, Dairy Science, Food Science +17

Effects of overrun on structural and physical characteristics of ice cream

Rosalina P. Sofjan, Richard W. Hartel · International Dairy Journal · 2003 · 345 citations

Social Sciences, Economics, Rheology +7

Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

Christos Soukoulis, Dimitra Lebesi, Constantina Tzia · Food Chemistry · 2008 · 297 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +15

Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

Ayşe Sibel Akalın, Cem Karagözlü, Gülfem Ünal · European Food Research and Technology · 2007 · 236 citations

Agriculture, Dairy Science, Food Science +16