Mohammadi et al., 2022 - Google Patents
Rheological properties of dairy desserts: Effect of rice bran protein and fat contentMohammadi et al., 2022
- Document ID
- 12191589284168687112
- Author
- Mohammadi A
- Shahidi S
- Rafe A
- Naghizadeh Raeisi S
- Ghorbani‐HasanSaraei A
- Publication year
- Publication venue
- Journal of Food Science
External Links
Snippet
Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in …
- 235000011850 desserts 0 title abstract description 113
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kew et al. | Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective | |
| Akbari et al. | Application and functions of fat replacers in low-fat ice cream: A review | |
| Yousefi et al. | Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties | |
| Phillips et al. | Handbook of hydrocolloids | |
| Ramirez-Santiago et al. | Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties | |
| Brennan et al. | Carbohydrate‐based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta‐glucan, guar gum and inulin | |
| Liu et al. | Comparison of full‐fat and low‐fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis | |
| Sone | Consistency of foodstuffs | |
| Mohammadi et al. | Rheological properties of dairy desserts: Effect of rice bran protein and fat content | |
| Amaya-Llano et al. | Acid thinned jicama and maize starches as fat substitute in stirred yogurt | |
| Ma et al. | Preparation of salad dressing emulsions using lentil, chickpea and pea protein isolates: a response surface methodology study | |
| Dogan et al. | Rheological behaviour of instant hot chocolate beverage: Part 1. Optimization of the effect of different starches and gums | |
| Mittal et al. | Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks | |
| Giri et al. | Textural and melting properties of processed cheese spread as affected by incorporation of different inulin levels | |
| Mehditabar et al. | Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream | |
| Herald et al. | Comparison study of egg yolks and egg alternatives in French vanilla ice cream | |
| Aboulfazli et al. | The rheology and physical properties of fermented probiotic ice creams made with dairy alternatives | |
| Abdo Qasem et al. | High soluble‐fiber pudding: Formulation, processing, texture and sensory properties | |
| Tekin et al. | Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties | |
| CN101557715A (en) | Cream substitute | |
| Aboulfazli et al. | Effects of fermentation by Bifidobacterium bifidum on the rheology and physical properties of ice cream mixes made with cow and vegetable milks | |
| Aziz et al. | Functionality of okra gum as a novel carbohydrate-based fat replacer in ice cream | |
| Ali et al. | Comparison of textural and sensory characteristics of low‐fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches | |
| Kheto et al. | Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions | |
| Spada et al. | Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp |