fruit mousse
Selected indexed studies
- Enrichment of Apple-Plum Fruit Mousse with Vitamin D(3) and Sea Buckthorn Oil Using Pectin-Based Encapsulation: A Study of Physicochemical and Sensory Properties. (Int J Mol Sci, 2025) [PMID:41373633]
- Fruit-induced FPIES masquerading as hereditary fructose intolerance. (Pediatrics, 2014) [PMID:25002667]
- Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses. (Molecules, 2021) [PMID:34073741]
_Worker-drafted node — pending editorial review._
Connections
fruit mousse helps
Sources
- Enrichment of Apple-Plum Fruit Mousse with Vitamin D(3) and Sea Buckthorn Oil Using Pectin-Based Encapsulation: A Study of Physicochemical and Sensory Properties. (2025) pubmed
- Fruit-induced FPIES masquerading as hereditary fructose intolerance. (2014) pubmed
- Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses. (2021) pubmed
- Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes. (2024) pubmed
- Effects of Soluble Dextrin Fiber from Potato Starch on Body Weight and Associated Gut Dysbiosis Are Evident in Western Diet-Fed Mice but Not in Overweight/Obese Children. (2024) pubmed
- Preventing erosion with novel agents. (2011) pubmed
- Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse. (2014) pubmed
- Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses. (2021) pubmed
- Do Bioactive Food Compound with Avena sativa L., Linum usitatissimum L. and Glycine max L. Supplementation with Moringa oleifera Lam. Have a Role against Nutritional Disorders? An Overview of the In Vitro and In Vivo Evidence. (2021) pubmed
- Nano-citrus fiber/konjac glucomannan composite gel in low-fat mousse cake: quality properties and in vitro digestive behavior. (2026) pubmed