Optimized pulsed electric field-assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream.
Sara Khosrow ShahiZohreh DidarMohammad Ali HesarinejadMohsen VazifedoostPublished in: Journal of the science of food and agriculture (2021)
The results of this study briefly support the conclusion that CRE has a very high potential for use as a foaming, emulsifying and stabilizing agent to improve the quality of ice cream. © 2020 Society of Chemical Industry.