[
Aime, D., Arntfield, S., Malcolmson, L., Ryland, D. (2001). Textural analysis of fat reduced vanilla ice cream products. Food Res. Int., 34 (2–3), 237–246.10.1016/S0963-9969(00)00160-5
]Search in Google Scholar
[
AkalIn, A. S., Karagözlü, C., Ünal, G. (2008). Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. Eur. Food Res. Technol., 227 (3), 889–895.10.1007/s00217-007-0800-z
]Search in Google Scholar
[
Akbari, M., Eskandari, M. H., Davoudi, Z. (2019). Application and functions of fat replacers in low-fat ice cream: A review. Trends Food Sci. Technol., 86, 34–40.10.1016/j.tifs.2019.02.036
]Search in Google Scholar
[
Arbuckle, W. S., Marshall, R. T. (2000). Ice Cream. Springer. 483 pp.
]Search in Google Scholar
[
Çam, M., Erdogan, F., Aslan, D., Dinç, M. (2013). Enrichment of functional properties of ice cream with pomegranate by-products. J. Food Sci., 78 (10), 1543–1550.10.1111/1750-3841.12258
]Search in Google Scholar
[
Camargo, L. da R., Doneda, D., Oliveira, V. R. (2020). Whey protein ingestion in elderly diet and the association with physical, performance and clinical outcomes. Exper. Gerontol., 137, 110936.10.1016/j.exger.2020.110936
]Search in Google Scholar
[
Chorafas, D. N. (2015). Science and Technology. Springer Cham. 207 pp.10.1007/978-3-319-09189-1
]Search in Google Scholar
[
Clarke, C. (2012). The Science of Ice Creame.2nd edition. CPJ Group, Croydon, UK. 213 pp.
]Search in Google Scholar
[
Da Silva, V. M., Minim, V. P. R., Ferreira, M. A. M., Souza, P. H. de P., Moraes, L. E. da S., Minim, L. A. Ō. (2014). Study of the perception of consumers in relation to different ice cream concepts. Food Qual. Prefer., 36, 161–168.10.1016/j.foodqual.2014.04.008
]Search in Google Scholar
[
Daw, E., Hartel, R. W. (2015). Fat destabilization and melt-down of ice creams with increased protein content. Int. Dairy J., 43, 33–41.10.1016/j.idairyj.2014.12.001
]Search in Google Scholar
[
Mahdian, E., Karazhian, R. (2013). Effects of fat replacers and stabilizers on rheological, physicochemical and sensory properties of reduced-fat ice cream. J. Agricult. Sci. Technol., 15, 1163–1174.
]Search in Google Scholar
[
Flores, A. A., Goff, H. D. (1999). Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. J. Dairy Sci., 82 (7), 1399–1407.10.3168/jds.S0022-0302(99)75366-X
]Search in Google Scholar
[
Gabbi, D. K., Bajwa, U., Goraya, R. K. (2018). Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). Int. J. Dairy Technol., 71 (1), 190–197.10.1111/1471-0307.12430
]Search in Google Scholar
[
Goff, H. D. (2002). Formation and stabilisation of structure in ice-cream and related products. Curr. Opin. Colloid Interface Sci., 7 (5–6), 432–437.10.1016/S1359-0294(02)00076-6
]Search in Google Scholar
[
Jacobo-Valenzuela, N., Zazueta-Morales, J. de, Gallegos-Infante, J. A., Aguilar-Gutierrez, F., Camacho-Hernandez, I. L., Rocha-Guzman, N. E., Gonzalez-Laredo, R. F. (2011). Chemical and physicochemical characterization of winter squash (Cucurbita moschata D.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 39 (1), 34–40.10.15835/nbha3915848
]Search in Google Scholar
[
Jardines, A. P., Arjona-Román, J. L., Severiano-Pérez, P., Totosaus-Sánchez, A., Fiszman, S., Escalona-Buendía, H. B. (2020). Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties. Food Hydrocolloids, 108, 106032.10.1016/j.foodhyd.2020.106032
]Search in Google Scholar
[
Kaleda, A., Tsanev, R., Klesment, T., Vilu, R., Laos, K. (2018). Ice cream structure modification by ice-binding proteins. Food Chem., 246, 164–171.10.1016/j.foodchem.2017.10.15229291835
]Search in Google Scholar
[
Kampuse, S., Tomsone, L., Klava, D., Ozola, L., Galoburda, R. (2019). The influence of processing and storage conditions on quality parameters of pumpkin puree. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, pp. 137–142. DOI: 10.22616/FoodBalt.2019.013.10.22616/FoodBalt.2019.013
]Search in Google Scholar
[
Kurt, A., Atalar, I. (2018). Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocolloids, 82, 186–195.10.1016/j.foodhyd.2018.04.011
]Search in Google Scholar
[
Liu, R., Wang, L., Liu, Y., Wu, T., Zhang, M. (2018). Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment. Food Hydrocolloids, 81, 39–47.10.1016/j.foodhyd.2018.01.031
]Search in Google Scholar
[
McGhee, C. E., Jones, J. O., Park, Y. W. (2015). Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream. Small Rumin.Res., 123 (2–3), 293–300.10.1016/j.smallrumres.2014.12.002
]Search in Google Scholar
[
Park, Y. W., Haenlein, G. F. W. (2013). Milk and Dairy Products in Human Nutrition: Production, Composition and Health. Wiley Blackwell, UK, 738 pp.10.1002/9781118534168
]Search in Google Scholar
[
Pintor-Jardines, A., Arjona-Román, J. L., Totosaus-Sánchez, A., Severiano-Pérez, P., González-González, L. R., Escalona-Buendia, H. B. (2018). The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream. LWT - Food Science and Technology, 93, 679–685.10.1016/j.lwt.2018.03.060
]Search in Google Scholar
[
Ptitchkina, N. M., Danilova, I. A., Doxastakis, G., Kasapis, S., Morris, E. R. (1994). Pumpkin pectin: Gel formation at unusually low concentration. Carbohydr. Polymers, 23 (4), 265–273.10.1016/0144-8617(94)90189-9
]Search in Google Scholar
[
Rolon, M. L., Bakke, A. J., Coupland, J. N., Hayes, J. E., Roberts, R. F. (2017). Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. J. Dairy Sci., 100 (7), 5217–5227.10.3168/jds.2016-1237928456409
]Search in Google Scholar
[
Seleim, M. A. A., Ali, H. M., Hassan, M. A. M. (2015). Comparative study on the β-carotene, α-tocopherol and pectin values from three cultivars of pumpkin (Cucurbita maxima). World J. Dairy Food Sci., 10 (2), 132–140.
]Search in Google Scholar
[
Varela, P., Pintor, A., Fiszman, S. (2014). How hydrocolloids affect the temporal oral perception of ice cream. Food Hydrocolloids, 36, 220–228.10.1016/j.foodhyd.2013.10.005
]Search in Google Scholar
[
Walstra, P., Walstra, P., Wouters, J. T. M., Geurts, T. J. (2005). Dairy Science and Technology. CRC Press. 808 pp.10.1201/9781420028010
]Search in Google Scholar
[
WHO. (2010). Global Health Indicator Tables and Footnotes Part 2. World Health Statistics. https://www.who.int/whosis/whostat/EN_WHS10_Part2.pdf (accessed 01.02.2021).
]Search in Google Scholar
[
Wildmoser, H., Scheiwiller, J., Windhab, E. J. (2004). Impact of disperse microstructure on rheology and quality aspects of ice cream. LWT - Food Science and Technology, 37 (8), 881–891.10.1016/j.lwt.2004.04.006
]Search in Google Scholar
[
Wille, H. J. E., Viera, J. B., De Kruif, G. G., Floris, T. A. G., Slangen, K. J. (2012). Patent: Ice-structuring peptides of lactic acid. EP1917865. Spain.
]Search in Google Scholar
[
Yoo, S. H., Lee, B. H., Lee, H., Lee, S., Bae, I. Y., Lee, H. G., Fishman, M. L., Chau, H. K., Savary, B. J., Hotchkiss, A. T. (2012). Structural characteristics of pumpkin pectin extracted by microwave heating. J. Food Sci., 77 (11), C1169-73.10.1111/j.1750-3841.2012.02960.x23106191
]Search in Google Scholar