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Original Articles

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

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Gaopeng Zhang, Chunyan Zhu, Noman Walayat, Asad Nawaz, Yuting Ding & Jianhua Liu. (2023) Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein. Critical Reviews in Food Science and Nutrition 63:22, pages 5874-5889.
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Xu Chen, Xiaodan Shi, Xixi Cai, Fujia Yang, Ling Li, Jinhong Wu & Shaoyun Wang. (2021) Ice-binding proteins: a remarkable ice crystal regulator for frozen foods. Critical Reviews in Food Science and Nutrition 61:20, pages 3436-3449.
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Ximing Zhan, Da-Wen Sun, Zhiwei Zhu & Qi-Jun Wang. (2018) Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Critical Reviews in Food Science and Nutrition 58:17, pages 2925-2938.
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Articles from other publishers (33)

Xianbao Sun, Rui Guo, Taijie Zhan, Yuxing Kou, Xuan Ma, Hong Song, Wei Zhou, Lihua Song, Hui Zhang, Fan Xie, Chunmei Yuan, Zibo Song & Yan Wu. (2024) Retarding ice recrystallization by tamarind seed polysaccharide: Investigation in ice cream mixes and insights from molecular dynamics simulation. Food Hydrocolloids 149, pages 109579.
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Min Li, Matthew Winston Reeder & Tao Wu. (2023) Ice recrystallization inhibition and acceleration by cellulose nanocrystals in the presence of anionic and neutral polymers. Food Hydrocolloids 145, pages 109127.
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Zhang Sijin, Liangzi Zhang, Tao Yin, Juan You, Ru Liu, Lan Wang, Qilin Huang, Weisheng Wang & Huawei Ma. (2023) Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives. Journal of the Science of Food and Agriculture.
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Shuhan Feng, Jianyong Yi, Xinye Wu, Youchuan Ma & Jinfeng Bi. (2023) Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples. Journal of Texture Studies.
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Min Li, Matthew Winston Reeder & Tao Wu. (2023) Depletion interaction may reduce ice recrystallization inhibition activity of cellulose nanocrystals (CNCs) at high concentrations. Food Hydrocolloids 139, pages 108576.
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Nasim Saki, Mostafa Ghaffari & Mehdi Nikoo. (2023) Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage. LWT 176, pages 114548.
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Ferriawan Yudhanto, Sutoyo, Dicky Irsyad Padistyan & Citravia Agustin. (2023) Diversification of Dairy-Based Food Processed Animal Product by Ice Cream Machine (ICM) at Vocational High School of Muhammadiyah Piyungan. E3S Web of Conferences 444, pages 04039.
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Peter Philip James Jackson, Anisha Wijeyesekera & Robert Adrian Rastall. (2022) Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!. Food Science & Nutrition 11:1, pages 17-38.
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Dorota Cais-Sokolińska, Paulina Bielska, Hanna M. Baranowska & Jolanta Tomaszewska-Gras. (2022) Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis. Applied Sciences 12:22, pages 11528.
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Elizabeth A. Delesky, Luis F. Garcia, Aparna J. Lobo, Rebecca A. Mikofsky, Nicolas D. Dowdy, Jaqueline D. Wallat, Garret M. Miyake & Wil V. Srubar III. (2022) Bioinspired Threonine-Based Polymers with Potent Ice Recrystallization Inhibition Activity. ACS Applied Polymer Materials 4:10, pages 7934-7942.
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Shuhan Feng, Jinfeng Bi, Jianyong Yi, Xuan Li, Jian Lyu, Yuxia Guo & Youchuan Ma. (2022) Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties. Food Research International 159, pages 111555.
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Roberto Rojas, Mónica Aróstica, Patricio Carvajal-Rondanelli, Fernando Albericio, Fanny Guzmán & Constanza Cárdenas. (2022) Relationship between type II polyproline helix secondary structure and thermal hysteresis activity of short homopeptides. Electronic Journal of Biotechnology 59, pages 62-73.
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Elizabeth A. Delesky & Wil V. SrubarIIIIII. (2022) Ice-binding proteins and bioinspired synthetic mimics in non-physiological environments. iScience 25:5, pages 104286.
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Xianbao Sun, Yan Wu, Zibo Song & Xiangyu Chen. (2022) A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization. Bioactive Carbohydrates and Dietary Fibre 27, pages 100291.
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Thierry Hellebois, Claire Gaiani & Christos Soukoulis. (2022) Freeze − thaw induced structuration of whey protein − alfalfa (Medicago sativa L.) galactomannan binary systems. Food Hydrocolloids 125, pages 107389.
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Rui Hu, Min Zhang, Wenchao Liu, Arun S. Mujumdar & Baosong Bai. (2022) Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1979-2001.
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Kunting Yang, Ruohui Lin, Shucheng Zhang, Xiangzhong Zhao, Jiang Jiang & Yuanfa Liu. (2022) Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. Food Chemistry 367, pages 130536.
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Min Li, Vermont P. Dia & Tao Wu. (2021) Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration. Food Hydrocolloids 121, pages 107011.
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Xu Chen, Jinhong Wu, Xixi Cai & Shaoyun Wang. (2020) Production, structure–function relationships, mechanisms, and applications of antifreeze peptides. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 542-562.
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Lilia Neri, Marco Faieta, Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola & Paola Pittia. (2020) Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods 9:12, pages 1886.
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R. G. M. van der Sman. (2020) Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. Food Engineering Reviews 12:4, pages 399-420.
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Yaşar Durmaz, Mahmut Kilicli, Omer Said Toker, Nevzat Konar, Ibrahim Palabiyik & Faruk Tamtürk. (2020) Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties. Algal Research 47, pages 101811.
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Betul Gizem Acan, Omer Said Toker, Tugba Aktar, Faruk Tamturk, Ibrahim Palabiyik & Nevzat Konar. (2019) Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent. International Journal of Food Science & Technology 55:3, pages 1298-1310.
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Aswin S. Warrier. 2020. Dairy Processing: Advanced Research to Applications. Dairy Processing: Advanced Research to Applications 63 85 .
D. S. Waldron, W. Hoffmann, W. Buchheim, D. J. McMahon, H. Douglas Goff, S. V. Crowley, C. Moloney, J. O’Regan, F. Giuffrida, I. Celigueta Torres & P. Siong. 2020. Advanced Dairy Chemistry, Volume 2. Advanced Dairy Chemistry, Volume 2 245 305 .
Teng Li, Ying Zhao, Qixin Zhong & Tao Wu. (2019) Inhibiting Ice Recrystallization by Nanocelluloses. Biomacromolecules 20:4, pages 1667-1674.
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Maria Tsevdou, Eugenio Aprea, Emanuella Betta, Iuliia Khomenko, Daniel Molitor, Franco Biasioli, Claire Gaiani, Flavia Gasperi, Petros Taoukis & Christos Soukoulis. (2019) Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. Food and Bioprocess Technology 12:4, pages 665-680.
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Amin Shavandi, Yakun Hou, Alan Carne, Michelle McConnell & Alaa El-din A. Bekhit. 2019. 187 254 .
Christos Soukoulis, Claire Gaiani & Lucien Hoffmann. (2018) Plant seed mucilage as emerging biopolymer in food industry applications. Current Opinion in Food Science 22, pages 28-42.
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Anna Kanta, Christos Soukoulis & Constantina Tzia. (2018) Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides. Food and Bioprocess Technology 11:4, pages 885-900.
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Christos Soukoulis & Constantina Tzia. (2018) Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study. International Dairy Journal 76, pages 18-29.
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Zeki Berk. 2018. Food Process Engineering and Technology. Food Process Engineering and Technology 439 461 .
Christos Soukoulis, Ian D. Fisk & Torsten Bohn. (2014) Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Comprehensive Reviews in Food Science and Food Safety 13:4, pages 627-655.
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