… are derived from milk or plant materials. Some of them are added to the manufacture of ice
… the effect of whey protein concentrate (WPC) addition on the commercial low-fat cream's …

… in such low-fat yogurt which led to improved its characteristics … The seeds are large, cream
in color with a circular flattened … have appeared to influence the work reported in this paper. …

… and their effects on the physicochemical and sensory properties of low-fat ice cream are …
contains 10–16% fat from dairy or non-dairy sources and is an important component in ice cream…

… cream, or added protein ingredients in recombined cream … quality low-fat whipped cream
needs fat replacers to improve … but negative effects on overrun of low-fat whipped cream due …

… methods and mechanisms to improve their stability. Moreover… components of plant-based
double emulsions include plant-… of soy phospholipids to the ice cream had maximum melted …

… a low-fat synbiotic cream cheese; for this purpose, the effects of … Increasing the moisture
content of low-fat cream cheese to … could appropriately act as prebiotic components. Ghaderi-…

… products with low fat content, without negative effects. Sahan et al. (2008) evaluated the …
components (vitamins, minerals, antioxidants) and their utilization may improve foodstuff quality …

The effects of cream homogenization on the biochemical, textural, sensory and … that cream
homogenization pre-processing improves the quality characteristics of reduced and low-fat …

… and other ingredients in ice cream lead to an improvement in … influence the melting resistance
of ice cream. Addition of different fat replacers had various effects on the low-fat ice cream …

… This review aims to highlight the effects of different physical … -replacers to low-fat meat
products may improve the flavor by … efficiently as a functional component in low-fat meat products, …