Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties

Trends in Food Science and Technology

Volumn 88, Issue , 2019, Pages 468-483

  Yousefi, Mohammad ^a   Jafari, Seid Mahdi ^b  

^a TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Cheese; Dairy products; Hydrocolloids; Ice cream; Rheology; Yoghurt

Indexed keywords

CHEESES; DAIRY PRODUCTS; ELASTICITY; GELATION; IONIC STRENGTH; MICELLES; PHYSICOCHEMICAL PROPERTIES; POLYSACCHARIDES; PROTEINS; RHEOLOGY; TEXTURES;

CARBOXYL METHYL CELLULOSE; CONSUMER DEMANDS; FUNCTIONAL PROPERTIES; HYDROCOLLOIDS; ICE CREAMS; RHEOLOGICAL PROPERTY; SENSORY ATTRIBUTES; YOGHURT;

DAIRIES;

DAIRY PRODUCTS; ELASTICITY; GELATION; IONIC STRENGTH; MICELLES; POLYSACCHARIDES;

EID: 85064763244     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.04.015     Document Type: Review

References (163)

1. Abaee, A., Mohammadian, M., Jafari, S.M., Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems. Trends in Food Science & Technology 70 (2017), 69–81.
2. Abbasi, S., Mohammadi, S., Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism. Food Bioscience 2 (2013), 53–60.
3. Abd Elhamid, A.M., Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese. International Journal of Dairy Technology 66 (2013), 505–511.
4. Abedi, F., Sani, A.M., Karazhiyan, H., Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk. Journal of Food Science and Technology 51 (2014), 2246–2250.
5. Ahmad, A., Anjum, F.M., Zahoor, T., Nawaz, H., Dilshad, S.M.R., Beta glucan: A valuable functional ingredient in foods. Critical Reviews in Food Science and Nutrition 52 (2012), 201–212.
6. Ahmad, S., Butt, M.S., Pasha, I., Sameen, A., Quality of processed cheddar cheese as a function of emulsifying salt replaced by κ-carrageenan. International Journal of Food Properties 19 (2016), 1874–1883.
7. Akalın, A.S., Karagözlü, C., Ünal, G., Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology 227 (2008), 889–895.
8. Akbari, M., Eskandari, M.H., Niakosari, M., Bedeltavana, A., The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream. International Dairy Journal 57 (2016), 52–55.
9. Allgeyer, L., Miller, M., Lee, S.Y., Drivers of liking for yogurt drinks with prebiotics and probiotics. Journal of Food Science, 75, 2010.
10. Ares, G., Goncalvez, D., Perez, C., Reolon, G., Segura, N., Lema, P., et al. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt. International Journal of Dairy Technology 60 (2007), 263–269.
11. Arioui, F., Ait Saada, D., Cheriguene, A., Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis. Food Science & Nutrition 5 (2017), 358–364.
12. Arioui, F., Saada, D.A., Cheriguene, A., Functional properties of bovine bone gelatin and impact on physicochemical, microbiological and organoleptic quality of set yogurt. Biotechnology 17 (2018), 1–11.
13. Arltoft, D., Ipsen, R., Madsen, F., De Vries, J., Interactions between carrageenans and milk proteins: A microstructural and rheological study. Biomacromolecules 8 (2007), 729–736.
14. Aryana, K.J., Olson, D.W., A 100-Year Review: Yogurt and other cultured dairy products. Journal of Dairy Science 100 (2017), 9987–10013.
15. Aryana, K., Plauche, S., Rao, R., McGrew, P., Shah, N., Fat‐free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. Journal of Food Science, 72, 2007.
16. Azarikia, F., Abbasi, S., On the stabilization mechanism of Doogh (Iranian yoghurt drink)by gum tragacanth. Food Hydrocolloids 24 (2010), 358–363.
17. Azarikia, F., Abbasi, S., Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum). Food Hydrocolloids 59 (2016), 35–44.
18. Aziznia, S., Khosrowshahi, A., Madadlou, A., Rahimi, J., Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: Chemical, physical, and microstructural properties. Journal of Dairy Science 91 (2008), 2545–2552.
19. Bahrami, M., Ahmadi, D., Alizadeh, M., Hosseini, F., Physicochemical and sensorial properties of probiotic yogurt as affected by additions of different types of hydrocolloid. Korean Journal for Food Science of Animal Resources 33 (2013), 363–368.
20. Bahramparvar, M., Khodaparast, M.H.H., Razavi, S.M.A., The effect of Lallemantia royleana (Balangu)seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream. International Journal of Dairy Technology 62 (2009), 571–576.
21. BahramParvar, M., Razavi, S., Mazaheri Tehrani, M., Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.)as a novel stabiliser to deliver improved processing quality. International Journal of Food Science and Technology 47 (2012), 2655–2661.
22. BahramParvar, M., Tehrani, M.M., Razavi, S.M., Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage. Food Bioscience 3 (2013), 10–18.
23. Balthazar, C.F., Silva, H.L., Esmerino, E.A., Rocha, R.S., Moraes, J., Carmo, M.A., et al. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chemistry 246 (2018), 464–472.
24. Banerjee, S., Bhattacharya, S., Food gels: Gelling process and new applications. Critical Reviews in Food Science and Nutrition 52 (2012), 334–346.
25. Barak, S., Mudgil, D., Locust bean gum: Processing, properties and food applications—a review. International Journal of Biological Macromolecules 66 (2014), 74–80.
26. Bayarri, S., González-Tomás, L., Costell, E., Viscoelastic properties of aqueous and milk systems with carboxymethyl cellulose. Food Hydrocolloids 23 (2009), 441–450.
27. Bolliger, S., Wildmoser, H., Goff, H., Tharp, B., Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream. International Dairy Journal 10 (2000), 791–797.
28. Černíková, M., Buňka, F., Pospiech, M., Tremlová, B., Hladká, K., Pavlínek, V., et al. Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production. International Dairy Journal 20 (2010), 336–343.
29. Cerqueira, M.A., Sousa-Gallagher, M.J., Macedo, I., Rodriguez-Aguilera, R., Souza, B.W., Teixeira, J.A., et al. Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese. Journal of Food Engineering 97 (2010), 87–94.
30. Chappellaz, A., Alexander, M., Corredig, M., Phase separation behavior of caseins in milk containing flaxseed gum and κ-carrageenan: A light-scattering and ultrasonic spectroscopy study. Food Biophysics 5 (2010), 138–147.
31. Chen, Y.-C., Chen, C.-C., Hsieh, J.-F., Propylene glycol alginate-induced coacervation of milk proteins: A proteomics approach. Food Hydrocolloids 53 (2016), 233–238.
32. Cheng, J., Ma, Y., Li, X., Yan, T., Cui, J., Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems. Food Hydrocolloids 45 (2015), 327–336.
33. Coffey, D.G., Bell, D.A., Henderson, A., Cellulose and cellulose derivatives. 2006, CRC Press, Abingdon, UK.
34. Cooke, D.R., Khosrowshahi, A., McSweeney, P.L., Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese. Dairy Science & Technology 93 (2013), 45–62.
35. Corredig, M., Sharafbafi, N., Kristo, E., Polysaccharide–protein interactions in dairy matrices, control and design of structures. Food Hydrocolloids 25 (2011), 1833–1841.
36. Crispín-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H., Alvarez-Ramirez, J., Vernon-Carter, E., Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt. LWT-Food Science and Technology 62 (2015), 438–444.
37. Cropper, S., Kocaoglu Vurma, N., Tharp, B., Harper, W., Effects of locust bean gum and mono‐and diglyceride concentrations on particle size and melting rates of ice cream. Journal of Food Science, 78, 2013.
38. Dai, S., Corke, H., Shah, N.P., Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. Journal of Dairy Science 99 (2016), 7063–7074.
39. Dai, S., Jiang, F., Shah, N.P., Corke, H., Stability and phase behavior of konjac glucomannan-milk systems. Food Hydrocolloids 73 (2017), 30–40.
40. Dalgleish, D.G., Corredig, M., The structure of the casein micelle of milk and its changes during processing. Annual Review of Food Science and Technology 3 (2012), 449–467.
41. Dantas, A.B., Jesus, V.F., Silva, R., Almada, C.N., Esmerino, E., Cappato, L.P., et al. Manufacture of probiotic minas frescal cheese with Lactobacillus casei Zhang. Journal of Dairy Science 99 (2016), 18–30.
42. Dickinson, E., Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23 (2009), 1473–1482.
43. Dogan, M., Kayacier, A., Toker, Ö.S., Yilmaz, M.T., Karaman, S., Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum. Food and Bioprocess Technology 6 (2013), 1420–1433.
44. Doublier, J.-L., Garnier, C., Renard, D., Sanchez, C., Protein–polysaccharide interactions. Current Opinion in Colloid & Interface Science 5 (2000), 202–214.
45. Du, B., Li, J., Zhang, H., Chen, P., Huang, L., Zhou, J., The stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose. Le Lait 87 (2007), 287–300.
46. Du, B., Li, J., Zhang, H., Huang, L., Chen, P., Zhou, J., Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks. Food Hydrocolloids 23 (2009), 1420–1426.
47. El Nagar, G., Clowes, G., Tudoricǎ, C., Kuri, V., Brennan, C., Rheological quality and stability of yog‐ice cream with added inulin. International Journal of Dairy Technology 55 (2002), 89–93.
48. Everett, D.W., McLeod, R.E., Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal 15 (2005), 1175–1183.
49. Farshchi, A., Ettelaie, R., Holmes, M., Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions. Food Hydrocolloids 32:2 (2013), 402–411.
50. Gao, Z., Fang, Y., Cao, Y., Liao, H., Nishinari, K., Phillips, G.O., Hydrocolloid-food component interactions. Food Hydrocolloids 68 (2017), 149–156.
51. Ghasemi, S., Jafari, S.M., Assadpour, E., Khomeiri, M., Production of pectin-whey protein nano-complexes as carriers of orange peel oil. Carbohydrate Polymers 177 (2017), 369–377.
52. Ghasemi, S., Jafari, S.M., Assadpour, E., Khomeiri, M., Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes. Food Hydrocolloids 77 (2018), 152–162.
53. Ghorbanzade, T., Jafari, S.M., Akhavan, S., Hadavi, R., Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry 216 (2017), 146–152.
54. Giri, A., Kanawjia, S.K., Singh, M.P., Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread. Journal of Food Science and Technology 54 (2017), 2443–2451.
55. Goff, H.D., Hartel, R.W., Ice cream structure. Ice cream, 2013, Springer US, Boston, MA, 313–352.
56. Goh, K.K., Sarkar, A., Singh, H., Milk protein–polysaccharide interactions. Milk proteins, 2nd ed., 2014, Elsevier, 387–419.
57. Gorji, S.G., Gorji, E.G., Mohammadifar, M.A., Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium. Food Hydrocolloids 34 (2014), 161–168.
58. Grandviewresearch, Low-fat yogurt market. 2017 https://www.grandviewresearch.com/press-release/global-low-fat-yogurt-market.
59. Gulão, E. d. S., de Souza, C.J., da Silva, F.A., Coimbra, J.S., Garcia-Rojas, E.E., Complex coacervates obtained from lactoferrin and gum Arabic: Formation and characterization. Food Research International 65 (2014), 367–374.
60. Guven, M., Karaca, O., Kacar, A., The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaraş‐type ice creams. International Journal of Dairy Technology 56 (2003), 223–228.
61. Hanáková, Z., Buňka, F., Pavlínek, V., Hudečková, L., Janiš, R., The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase. International Journal of Dairy Technology 66 (2013), 484–489.
62. Hirt, S., Jones, O.G., Effects of chloride, thiocyanate and sulphate salts on β‐lactoglobulin–pectin associative complexes. International Journal of Food Science and Technology 49 (2014), 2391–2398.
63. Hosseini Parvar, S.H., Matia-Merino, L., Golding, M., Effect of basil seed gum (BSG)on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids 43 (2015), 557–567.
64. Hosseinnejad, M., Jafari, S.M., Evaluation of different factors affecting antimicrobial properties of chitosan. International Journal of Biological Macromolecules 85 (2016), 467–475.
65. Hussain, M., Bakalis, S., Gouseti, O., Akhtar, S., Hameed, A., Ismail, A., Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum. International Journal of Food Science and Technology 52 (2017), 2210–2216.
66. Jafari, S.M., Beheshti, P., Assadpoor, E., Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum)compared with Arabic gum. Journal of Food Engineering 109 (2012), 1–8.
67. Jafari, S.M., Beheshti, P., Assadpour, E., Emulsification properties of a novel hydrocolloid (Angum gum)for d-limonene droplets compared with Arabic gum. International Journal of Biological Macromolecules 61 (2013), 182–188.
68. Jafari, S.M., Esfanjani, A.F., 14 - instrumental analysis and characterization of nanocapsules. Nanoencapsulation technologies for the food and nutraceutical industries, 2017, Academic Press, 524–544.
69. Janhøj, T., Frøst, M.B., Ipsen, R., Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloids 22 (2008), 798–806.
70. Javidi, F., Razavi, S.M., Behrouzian, F., Alghooneh, A., The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids 52 (2016), 625–633.
71. Jensen, S., Rolin, C., Ipsen, R., Stabilisation of acidified skimmed milk with HM pectin. Food Hydrocolloids 24 (2010), 291–299.
72. Jones, O.G., McClements, D.J., Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes. Advances in Colloid and Interface Science 167 (2011), 49–62.
73. Karimi, N., Sani, A.M., Pourahmad, R., Influence of carboxy methyl cellulose (CMC)and pectin on rheological, physical stability and sensory properties of milk and concentrated jujuba mixture. Journal of Food Measurement and Characterization 10 (2016), 396–404.
74. Koksoy, A., Kilic, M., Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids 18 (2004), 593–600.
75. Konuklar, G., Inglett, G., Carriere, C., Felker, F., Use of a β‐glucan hydrocolloidal suspension in the manufacture of low‐fat cheddar cheese: Manufacture, composition, yield and microstructure. International Journal of Food Science and Technology 39 (2004), 109–119.
76. Korish, M., Abd Elhamid, A.M., Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids. International Journal of Dairy Technology 65 (2012), 237–242.
77. Krzeminski, A., Prell, K.A., Weiss, J., Hinrichs, J., Environmental response of pectin-stabilized whey protein aggregates. Food Hydrocolloids 35 (2014), 332–340.
78. Kulkarni Vishakha, S., Butte Kishor, D., Rathod Sudha, S., Natural polymers–A comprehensive review. International Journal of Research in Pharmaceutical and Biomedical Sciences 3 (2012), 1579–1613.
79. Kurt, A., Cengiz, A., Kahyaoglu, T., The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers 143 (2016), 116–123.
80. Kurultay, S., Öksüz, Ö., Simsek, O., The effects of hydrocolloids on some physico‐chemical and sensory properties and on the yield of Kashar cheese. Food/Nahrung 44 (2000), 377–378.
81. Ladjevardi, Z.S., Gharibzahedi, S.M.T., Mousavi, M., Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk)husk gum. Carbohydrate Polymers 125 (2015), 272–280.
82. Langendorff, V., Cuvelier, G., Michon, C., Launay, B., Parker, A., Effects of carrageenan type on the behaviour of carrageenan/milk mixtures. Food Hydrocolloids 14 (2000), 273–280.
83. Lashkari, H., Madadlou, A., Alizadeh, M., Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum Arabic as fat replacers. Journal of Food Science and Technology 51 (2014), 2584–2591.
84. Limberger-Bayer, V.M., de Francisco, A., Chan, A., Oro, T., Ogliari, P.J., Barreto, P.L., Barley β-glucans extraction and partial characterization. Food Chemistry 154 (2014), 84–89.
85. Li, L., Ni, R., Shao, Y., Mao, S., Carrageenan and its applications in drug delivery. Carbohydrate Polymers 103 (2014), 1–11.
86. Liu, J., Shim, Y.Y., Shen, J., Wang, Y., Reaney, M.J., Whey protein isolate and flaxseed (Linum usitatissimum L.)gum electrostatic coacervates: Turbidity and rheology. Food Hydrocolloids 64 (2017), 18–27.
87. Liu, J., Shim, Y.Y., Wang, Y., Reaney, M.J., Intermolecular interaction and complex coacervation between bovine serum albumin and gum from whole flaxseed (Linum usitatissimum L.). Food Hydrocolloids 49 (2015), 95–103.
88. Liu, C., Teng, Z., Lu, Q.-Y., Zhao, R.-Y., Yang, X.-Q., Tang, C.-H., et al. Aggregation kinetics and ζ-potential of soy protein during fractionation. Food Research International 44 (2011), 1392–1400.
89. Liu, J., Zhan, X., Wan, J., Wang, Y., Wang, C., Review for carrageenan-based pharmaceutical biomaterials: Favourable physical features versus adverse biological effects. Carbohydrate Polymers 121 (2015), 27–36.
90. Lobato-Calleros, C., Ramírez-Santiago, C., Vernon-Carter, E., Alvarez-Ramirez, J., Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt. Journal of Food Engineering 131 (2014), 110–115.
91. Louie, J., Flood, V., Rangan, A., Burlutsky, G., Gill, T., Gopinath, B., et al. Higher regular fat dairy consumption is associated with lower incidence of metabolic syndrome but not type 2 diabetes. Nutrition, Metabolism, and Cardiovascular Diseases 23 (2013), 816–821.
92. Lunardello, K.A., Yamashita, F., Benassi, M.D., De Rensis, C., The physicochemical characteristics of nonfat set yoghurt containing some hydrocolloids. International Journal of Dairy Technology 65 (2012), 260–267.
93. Macků, I., Buňka, F., Pavlínek, V., Leciánová, P., Hrabě, J., The effect of pectin concentration on viscoelastic and sensory properties of processed cheese. International Journal of Food Science and Technology 43 (2008), 1663–1670.
94. Marshall, R.T., Goff, H.D., Hartel, R.W., Ice cream, 6 ed., 2012, Springer, Canada, 316–317.
95. Martins, J.T., Cerqueira, M.A., Souza, B.W., Carmo Avides, M. d., Vicente, A. n. A., Shelf life extension of ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes. Journal of Agricultural and Food Chemistry 58 (2010), 1884–1891.
96. Martins, N., Oliveira, M.B.P.P., Ferreira, I.C.F.R., Development of functional dairy foods. Mérillon, J.-M., Ramawat, K.G., (eds.)Bioactive molecules in food, 2017, Springer International Publishing, Cham, 1–19.
97. Mayakrishnan, V., Kannappan, P., Abdullah, N., Ahmed, A.B.A., Cardioprotective activity of polysaccharides derived from marine algae: An overview. Trends in Food Science & Technology 30 (2013), 98–104.
98. McClements, D.J., Jafari, S.M., Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Advances in Colloid and Interface Science 251 (2018), 55–79.
99. Mehrnia, M.-A., Jafari, S.-M., Makhmal-Zadeh, B.S., Maghsoudlou, Y., Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein. Food Hydrocolloids 66 (2017), 259–267.
100. Mena Casanova, E., Totosaus, A., Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: Effect of pH and ionic strength. International Journal of Food Science and Technology 46 (2011), 535–541.
101. Mende, S., Peter, M., Bartels, K., Dong, T., Rohm, H., Jaros, D., Concentration dependent effects of dextran on the physical properties of acid milk gels. Carbohydrate Polymers 98 (2013), 1389–1396.
102. Mensink, M.A., Frijlink, H.W., van der Voort Maarschalk, K., Hinrichs, W.L., Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics. Carbohydrate Polymers 130 (2015), 405–419.
103. Meyer, D., Bayarri, S., Tárrega, A., Costell, E., Inulin as texture modifier in dairy products. Food Hydrocolloids 25 (2011), 1881–1890.
104. Moghbeli, S., Jafari, S.M., Maghsoudlou, Y., Dehnad, D., Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying. Journal of Food Engineering 242 (2019), 124–132.
105. Munarin, F., Tanzi, M.C., Petrini, P., Advances in biomedical applications of pectin gels. International Journal of Biological Macromolecules 51 (2012), 681–689.
106. Muse, M., Hartel, R.W., Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science 87 (2004), 1–10.
107. Nakamura, A., Furuta, H., Kato, M., Maeda, H., Nagamatsu, Y., Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions. Food Hydrocolloids 17 (2003), 333–343.
108. Nakamura, A., Yoshida, R., Maeda, H., Corredig, M., The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages. International Dairy Journal 16 (2006), 361–369.
109. Nanaki, S.G., Kyzas, G.Z., Tzereme, A., Papageorgiou, M., Kostoglou, M., Bikiaris, D.N., et al. Synthesis and characterization of modified carrageenan microparticles for the removal of pharmaceuticals from aqueous solutions. Colloids and Surfaces B: Biointerfaces 127 (2015), 256–265.
110. Nguyen, P.T., Kravchuk, O., Bhandari, B., Prakash, S., Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids 72 (2017), 90–104.
111. Nishinari, K., Fang, Y., Yang, N., Yao, X., Zhao, M., Zhang, K., et al. Gels, emulsions and application of hydrocolloids at Phillips hydrocolloids research centre. Food Hydrocolloids 78 (2018), 36–46.
112. Ntazinda, A., Cheserek, M.J., Sheng, L.-X., Meng, J., Lu, R.-R., Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks. Dairy Science & Technology 94 (2014), 283–295.
113. Pancar, E.D., Andiç, S., Boran, G., Comparative effects of fish and cow gelatins and locust bean gum on chemical, textural, and sensory properties of yogurt. Journal of Aquatic Food Product Technology 25 (2016), 843–853.
114. Pang, Z., Deeth, H., Bansal, N., Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International 72 (2015), 62–73.
115. Pang, Z., Deeth, H., Sopade, P., Sharma, R., Bansal, N., Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocolloids 35 (2014), 484–493.
116. Pang, Z., Deeth, H., Yang, H., Prakash, S., Bansal, N., Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science 100 (2017), 3436–3447.
117. Paseephol, T., Small, D.M., Sherkat, F., Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies 39 (2008), 617–634.
118. Patino, J.M.R., Pilosof, A.M., Protein–polysaccharide interactions at fluid interfaces. Food Hydrocolloids 25 (2011), 1925–1937.
119. Patmore, J., Goff, H., Fernandes, S., Cryo-gelation of galactomannans in ice cream model systems. Food Hydrocolloids 17 (2003), 161–169.
120. Perez, A.A., Carrara, C.R., Sánchez, C.C., Patino, J.M.R., Santiago, L.G., Interactions between milk whey protein and polysaccharide in solution. Food Chemistry 116 (2009), 104–113.
121. Perez, A.A., Carrara, C.R., Sánchez, C.C., Santiago, L.G., Rodríguez Patino, J.M., Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems. AIChE Journal 56 (2010), 1107–1117.
122. Perissutti, G., Bresolin, T., Ganter, J., Interaction between the galactomannan from Mimosa scabrella and milk proteins. Food Hydrocolloids 16 (2002), 403–417.
123. Perrechil, F.A., Cunha, R.L., Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition. Journal of Food Engineering 97:4 (2010), 441–448.
124. Philippe, M., Le Graët, Y., Gaucheron, F., The effects of different cations on the physicochemical characteristics of casein micelles. Food Chemistry 90 (2005), 673–683.
125. Protte, K., Balinger, F., Weiss, J., Löffler, R., Nöbel, S., Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation. Food Hydrocolloids 89 (2019), 554–562.
126. Rahimi, J., Khosrowshahi, A., Madadlou, A., Aziznia, S., Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. Journal of Dairy Science 90 (2007), 4058–4070.
127. Rao, M.A., Flow and functional models for rheological properties of fluid foods. Rheology of fluid, semisolid, and solid foods: Principles and applications, 2014, Springer US, Boston, MA, 27–61.
128. Raoufi, N., Fang, Y., Kadkhodaee, R., Phillips, G.O., Najafi, M.N., Changes in turbidity, zeta potential and precipitation yield induced by Persian gum‐whey protein isolate interactions during acidification. Journal of Food Processing and Preservation, 41, 2017, e12975.
129. Regand, A., Goff, H., Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems. Journal of Dairy Science 85 (2002), 2722–2732.
130. Rinaldoni, A.N., Campderrós, M.E., Padilla, A.P., Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin. LWT-Food Science and Technology 45 (2012), 142–147.
131. Rohart, A., Bouveresse, D.J.-R., Rutledge, D.N., Michon, C., Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using independent components analysis. Food Hydrocolloids 43 (2015), 769–776.
132. Rosa-Sibakov, N., Hakala, T.K., Sözer, N., Nordlund, E., Poutanen, K., Aura, A.-M., Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro. Carbohydrate Polymers 154 (2016), 305–312.
133. Ru, Q., Wang, Y., Lee, J., Ding, Y., Huang, Q., Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio. Carbohydrate Polymers 88 (2012), 838–846.
134. Saha, D., Bhattacharya, S., Hydrocolloids as thickening and gelling agents in food: A critical review. Journal of Food Science and Technology 47 (2010), 587–597.
135. Sahan, N., Yasar, K., Hayaloglu, A., Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22 (2008), 1291–1297.
136. Santos, M.B., da Costa, N.R., Garcia‐Rojas, E.E., Interpolymeric complexes formed between whey proteins and biopolymers: Delivery systems of bioactive ingredients. Comprehensive Reviews in Food Science and Food Safety 17 (2018), 792–805.
137. Schefer, L., Usov, I., Mezzenga, R., Anomalous stiffening and ion-induced coil–helix transition of carrageenans under monovalent salt conditions. Biomacromolecules 16 (2015), 985–991.
138. Sejersen, M.T., Salomonsen, T., Ipsen, R., Clark, R., Rolin, C., Engelsen, S.B., Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks. International Dairy Journal 17 (2007), 302–307.
139. Shamsara, O., Jafari, S.M., Muhidinov, Z.K., Development of double layered emulsion droplets with pectin/β-lactoglobulin complex for bioactive delivery purposes. Journal of Molecular Liquids 243 (2017), 144–150.
140. Shamsara, O., Jafari, S.M., Muhidinov, Z.K., Fabrication, characterization and stability of oil in water nano-emulsions produced by apricot gum-pectin complexes. International Journal of Biological Macromolecules 103 (2017), 1285–1293.
141. Shamsara, O., Muhidinov, Z.K., Jafari, S.M., Bobokalonov, J., Jonmurodov, A., Taghvaei, M., et al. Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions. International Journal of Biological Macromolecules 81 (2015), 1019–1025.
142. da Silva, D.F., de Souza Ferreira, S.B., Bruschi, M.L., Britten, M., Matumoto-Pintro, P.T., Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese. Food Hydrocolloids 60 (2016), 308–316.
143. Singh, M., Kim, S., Liu, S.X., Effect of purified oat β‐glucan on fermentation of set‐style yogurt mix. Journal of Food Science, 77, 2012.
144. Sonestedt, E., Wirfält, E., Wallström, P., Gullberg, B., Orho-Melander, M., Hedblad, B., Dairy products and its association with incidence of cardiovascular disease: The malmö diet and cancer cohort. European Journal of Epidemiology 26 (2011), 609–618.
145. Soukoulis, C., Chandrinos, I., Tzia, C., Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream. LWT-Food Science and Technology 41 (2008), 1816–1827.
146. Soukoulis, C., Tzia, C., Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt. International Journal of Dairy Technology 61 (2008), 170–177.
147. Stone, A.K., Nickerson, M.T., Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type)carrageenan electrostatic complexes. Food Hydrocolloids 27 (2012), 271–277.
148. Supavititpatana, P., Wirjantoro, T.I., Apichartsrangkoon, A., Raviyan, P., Addition of gelatin enhanced gelation of corn–milk yogurt. Food Chemistry 106 (2008), 211–216.
149. Tanaka, K., Miyake, Y., Sasaki, S., Intake of dairy products and the prevalence of dental caries in young children. Journal of Dentistry 38 (2010), 579–583.
150. Tavakoli, H., Hosseini, O., Jafari, S.M., Katouzian, I., Evaluation of physicochemical and antioxidant properties of yogurt enriched by olive leaf phenolics within nanoliposomes. Journal of Agricultural and Food Chemistry 66:35 (2018), 9231–9240.
151. Tippetts, M., Martini, S., Influence of ι‐carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein‐stabilized emulsions. Journal of Food Science, 77, 2012.
152. Tiwari, A., Sharma, H.K., Kumar, N., Kaur, M., The effect of inulin as a fat replacer on the quality of low‐fat ice cream. International Journal of Dairy Technology 68 (2015), 374–380.
153. Tromp, R.H., de Kruif, C.G., van Eijk, M., Rolin, C., On the mechanism of stabilisation of acidified milk drinks by pectin. Food Hydrocolloids 18 (2004), 565–572.
154. Varela, P., Pintor, A., Fiszman, S., How hydrocolloids affect the temporal oral perception of ice cream. Food Hydrocolloids 36 (2014), 220–228.
155. van de Velde, F., de Hoog, E.H., Oosterveld, A., Tromp, R.H., Protein-polysaccharide interactions to alter texture. Annual Review of Food Science and Technology 6 (2015), 371–388.
156. Villegas, B., Costell, E., Flow behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content. International Dairy Journal 17 (2007), 776–781.
157. Volikakis, P., Biliaderis, C.G., Vamvakas, C., Zerfiridis, G.K., Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product. Food Research International 37 (2004), 83–94.
158. Wagoner, T., Vardhanabhuti, B., Foegeding, E.A., Designing whey protein–polysaccharide particles for colloidal stability. Annual Review of Food Science and Technology 7 (2016), 93–116.
159. Walter, R.H., Taylor, S., The chemistry and technology of pectin. 2012, Elsevier Science, California, USA, 88–117.
160. Wang, F., Tong, Q., Luo, J., Xu, Y., Ren, F., Effect of carrageenan on physicochemical and functional properties of low‐fat colby cheese. Journal of Food Science, 81, 2016.
161. Xu, X., Xu, P., Ma, C., Tang, J., Zhang, X., Gut microbiota, host health, and polysaccharides. Biotechnology Advances 31 (2013), 318–337.
162. Yanes, M., Durán, L., Costell, E., Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systems. Food Hydrocolloids 16 (2002), 605–611.
163. Zeeb, B., Mi-Yeon, L., Gibis, M., Weiss, J., Growth phenomena in biopolymer complexes composed of heated WPI and pectin. Food Hydrocolloids 74 (2018), 53–61.