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- W2809641182 abstract "The influences of nano-bacterial cellulose (Nano-BC)/soy protein isolate (SPI) complex gel on the textural, rheological, and sensory properties of the ice cream model were investigated. Nano-BC/SPI mixtures with different ratios (Nano-BC:SPI, 1:20, 1:15, 1:10, and 1:5 w/w) were prepared with constant total solid content (16%). Compared with pure SPI, the thermal stability, textural, rheological and emulsifying properties of nano-BC/SPI mixtures were improved. Microstructure of nano-BC/SPI complex gels showed that low doses of nano-BC (1:20, 1:15, and 1:10) had good compatibility with SPI matrix according to images of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Nano-BC/SPI (1:20) had the most similar textural properties to the cream. When 20% of nano-BC/SPI (1:20) mixture was added into ice cream as the cream substitute, the anticipated ice cream with low calorie, melting resistance, and good textural properties was achieved." @default.
- W2809641182 created "2018-06-29" @default.
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- W2809641182 date "2018-10-01" @default.
- W2809641182 modified "2023-10-17" @default.
- W2809641182 title "Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model" @default.
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- W2809641182 doi "https://doi.org/10.1016/j.carbpol.2018.06.078" @default.
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