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Keywords: Stabilizer
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Journal Articles
Phycocyanin as substitute for texture ingredients in ice creams
Available to PurchaseEllen Francine Rodrigues, Luana Paula Vendruscolo, Kimberly Bonfante, Christian Oliveira Reinehr, Eliane Colla, Luciane Maria Colla
Journal:
British Food Journal
British Food Journal (2020) 122 (2): 693–707.
Published: 13 December 2019
... be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams. Design/methodology/approach...
