Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties
Abstract Nanotechnology has emerged as a promising approach for improving the texture, rheology, and antimicrobial aspects of dairy desserts and ice cream. This study presents an overview of how nanotechnology is applied in developing these dairy products, focusing on its impact on texture, flow cha...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-08-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.170 |