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Innovative dual strategy for enhancing high-protein free added sugar ice cream based on whey protein/
Opuntia
fruit hydrogel
Food Science and Technology International,
2026
DOI:10.1177/10820132251412064
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[2]
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Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream
Food Science & Nutrition,
2025
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Synergistic approach: Optimizing probiotic viability in ice cream through prebiotic based encapsulation and betalain fortification
AIMS Agriculture and Food,
2025
DOI:10.3934/agrfood.2025015
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[4]
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Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi‐Based Sauces
Food Science & Nutrition,
2025
DOI:10.1002/fsn3.70174
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[5]
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Extraction and Analysis of Natural Color From Beetroot (Beta vulgaris L.) Using Different Techniques, and Its Utilization in Ice Cream Manufacturing
Food Science & Nutrition,
2025
DOI:10.1002/fsn3.70167
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[6]
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Stevia and Steviol Glycosides in Dairy Products: An Overview on Usage, Microbial Dynamics, and Gut Health Effects – a Review Article
Polish Journal of Food and Nutrition Sciences,
2025
DOI:10.31883/pjfns/214748
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[7]
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Making ice cream with natural sweetener stevia: Formulation and characteristics
Applied Food Research,
2023
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[8]
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Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot
Food Science & Nutrition,
2023
DOI:10.1002/fsn3.3384
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[9]
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Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus plantarum subsp. Plantarum Dad-13 Combined with Inulin
Current Research in Nutrition and Food Science Journal,
2023
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[10]
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The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream
Foods,
2022
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[11]
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Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners
Journal of Food Science,
2022
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[12]
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Investigation of the effect of sucrose substitution with Stevia on the structure, physicochemical and sensory properties of ice cream
Halabja University Journal,
2022
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Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products
Journal of Food Process Engineering,
2022
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[14]
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Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream
Journal of Food Processing and Preservation,
2021
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Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices
CyTA - Journal of Food,
2021
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Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods
Current Diabetes Reviews,
2020
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[17]
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Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Czech Journal of Food Sciences,
2019
DOI:10.17221/311/2018-CJFS
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[18]
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The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder
Foods,
2019
DOI:10.3390/foods8120644
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[19]
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Natural sweeteners: health benefits of stevia
Foods and Raw Materials,
2018
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[20]
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The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer
Starch - Stärke,
2018
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[21]
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Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin
Food Hydrocolloids,
2017
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[22]
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Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM
LWT - Food Science and Technology,
2017
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[23]
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Adult Acceptance of Chocolate Milk Sweetened with Stevia
Journal of Culinary Science & Technology,
2016
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Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins
International Journal of Food Science & Technology,
2016
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[25]
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Optimization of Textural Properties of Konjac Gels Formed with κ-Carrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing
Journal of Food Processing and Preservation,
2015
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[26]
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The production of ice cream using stevia as a sweetener
Journal of Food Science and Technology,
2015
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