Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemmi...

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Bibliographic Details
Main Authors: Marta Tomczyńska-Mleko, Artur Mykhalevych, Victoria Sapiga, Galyna Polishchuk, Konrad Terpiłowski, Stanisław Mleko, Bartosz G. Sołowiej, Salvador Pérez-Huertas
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Applied Sciences
Subjects:
whey
ice cream
rheology
β-glucan
proteins
vegetable purée
Online Access:https://www.mdpi.com/2076-3417/14/6/2465

Internet

https://www.mdpi.com/2076-3417/14/6/2465

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