Author

B. R. Shah

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Open access Oct 2026

Effects of Konjac Glucomannan-Based Double Emulsions as Palm Oil Substitutes on the Stability, Texture, and Quality of Functional Ice Cream

To develop palm oil-reduced functional ice cream, this study investigated the effects of replacing palm oil with konjac glucomannan (KGM)-based double emulsions (PDEs) at varying substitution rates (0–100%) on the physicochemical properties, structural performance, and sensory quality of ice cream. A conventional full-...

La-La Li, Jia-Wei Xue, Suaiying Shang et al. · Gels · 0 citations

Open access Aug 2026

Data set of small peptides profiles quantified in Jihočeská Niva cheeses and their antioxidant capacity generated at different ripening times

Fermented products, such as cheeses, represent an increased interest mainly in their functional properties. The present database places particular emphasis on peptides, which are encrypted in proteins and subsequently released during proteolysis. Jihočeská Niva cheeses have been designated as Protected Geographical Ind...

S. T. Martín-del-Campo, A. Pérez-Alva, B. R. Shah et al. · Data in Brief · 0 citations