{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T09:58:49Z","timestamp":1791021529710,"version":"4.1.0"},"reference-count":30,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T00:00:00Z","timestamp":1790985600000},"content-version":"vor","delay-in-days":2,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study evaluated the effect of hyaluronic acid (HA) with different molecular weights on the physicochemical and rheological properties of ice cream. Ice cream formulations were prepared using a consistent base mix, with treatments including a control sample containing 0.3% commercial stabilizer\u2013emulsifier blend (IC\u2010C) and 4 HA\u2010treated samples with 0.3% HA at molecular weights of 320\u2009kDa (IC\u20101), 980\u2009kDa (IC\u20102), 1550\u2009kDa (IC\u20103), and 2550\u2009kDa (IC\u20104). Analyses were performed on both the ice cream mix and final ice cream to assess functional properties. Overrun, hardness, adhesiveness, and melting rate were evaluated in ice cream samples, while creaming stability (expressed as creaming index) and rheological properties (G\u2032, G\u2033, and viscosity) were assessed in the mix. The experiment was replicated three times. Results showed that HA treatments had no significant effect (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&gt;\u20090.05) on overrun. However, HA significantly influenced textural and rheological properties depending on molecular weight. IC\u20103 and IC\u20104 exhibited significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05) hardness and lower (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05) melting rates compared to IC\u20101 and the control. Creaming stability improved with increasing HA molecular weight, as indicated by lower creaming index values over 21\u2009days. Rheological analysis showed increases in storage modulus, loss modulus, and viscosity with increasing HA molecular weight. Overall, higher molecular weight HA (1550 and 2550\u2009kDa) improved several measured ice cream properties under the conditions of this study and shows potential as a structuring ingredient. However, as the control formulation contained both stabilizers and emulsifiers, these results do not demonstrate full replacement of conventional stabilizer\u2013emulsifier systems.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72444","type":"journal-article","created":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T09:45:13Z","timestamp":1791020713000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Hyaluronic Acid Molecular Weight on Physicochemical and Rheological Properties of Ice Cream"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-2164-3139","authenticated-orcid":false,"given":"Rutvi","family":"Joshi","sequence":"first","affiliation":[{"name":"Dairy and Food Science Department, Midwest Dairy Foods and Research Center South Dakota State University  Brookings South Dakota USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahmoud E. A.","family":"Hamouda","sequence":"additional","affiliation":[{"name":"Dairy and Food Science Department, Midwest Dairy Foods and Research Center South Dakota State University  Brookings South Dakota USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1168-4765","authenticated-orcid":false,"given":"Prafulla","family":"Salunke","sequence":"additional","affiliation":[{"name":"Dairy and Food Science Department, Midwest Dairy Foods and Research Center South Dakota State University  Brookings South Dakota USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,3]]},"reference":[{"issue":"5","key":"e_1_2_11_2_1","article-title":"Enhancing Low\u2010Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality","volume":"12","author":"Alsaleem K. A.","year":"2024","journal-title":"PRO"},{"issue":"8","key":"e_1_2_11_3_1","article-title":"Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated With Gum Arabic and Desert Truffle","volume":"12","author":"Alsaleem K. A.","year":"2024","journal-title":"PRO"},{"issue":"11","key":"e_1_2_11_4_1","doi-asserted-by":"crossref","DOI":"10.3390\/molecules25112649","article-title":"Hyaluronic Acid and Controlled Release: A Review","volume":"25","author":"Bayer I. S.","year":"2020","journal-title":"Molecules"},{"key":"e_1_2_11_5_1","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/j.foodhyd.2014.11.027","article-title":"Effects of Milk Protein\u2010Polysaccharide Interactions on the Stability of Ice Cream Mix Model Systems","volume":"45","author":"Cheng J.","year":"2015","journal-title":"Food Hydrocolloids"},{"issue":"11","key":"e_1_2_11_6_1","doi-asserted-by":"crossref","first-page":"1175","DOI":"10.1016\/j.idairyj.2004.12.004","article-title":"Interactions of Polysaccharide Stabilisers With Casein Aggregates in Stirred Skim\u2010Milk Yoghurt","volume":"15","author":"Everett D. W.","year":"2005","journal-title":"International Dairy Journal"},{"key":"e_1_2_11_7_1","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1201\/9781003355441-11","volume-title":"Structured Foods","author":"Giridharaprasad S.","year":"2024"},{"issue":"6","key":"e_1_2_11_8_1","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/S0958-6946(97)00040-X","article-title":"Colloidal Aspects of Ice Cream\u2014A Review","volume":"7","author":"Goff H. D.","year":"1997","journal-title":"International Dairy Journal"},{"issue":"16","key":"e_1_2_11_9_1","doi-asserted-by":"crossref","first-page":"8004","DOI":"10.1021\/jo4012442","article-title":"Synthesis and Immunological Characterization of Modified Hyaluronic Acid Hexasaccharide Conjugates","volume":"78","author":"Gu G.","year":"2013","journal-title":"Journal of Organic Chemistry"},{"issue":"3","key":"e_1_2_11_10_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods13030447","article-title":"Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations","volume":"13","author":"Hamouda M. E. A.","year":"2024","journal-title":"Food"},{"key":"e_1_2_11_11_1","volume-title":"Ice Cream & Frozen Desserts","author":"Jana A.","year":"2016"},{"issue":"1","key":"e_1_2_11_12_1","first-page":"179","article-title":"Kefir Ice Cream Flavored With Fruits and Sweetened With Honey: Physical and Chemical Characteristics and Acceptance","volume":"25","author":"Janu\u00e1rio J. G. B.","year":"2018","journal-title":"International Food Research Journal"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2025.111118"},{"issue":"5","key":"e_1_2_11_14_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods13050690","article-title":"Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties","volume":"13","author":"Joshi R.","year":"2024","journal-title":"Food"},{"key":"e_1_2_11_15_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2025.100994","article-title":"Impact of Different Molecular Weight Hyaluronic Acid on the Functional Properties of Process Cheese Products With Varying Moisture Levels","volume":"5","author":"Joshi R.","year":"2025","journal-title":"Applied Food Research"},{"issue":"3","key":"e_1_2_11_16_1","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1111\/1471-0307.12314","article-title":"Sensory Profile, Consumer Acceptance and Driving Sensory Attributes for Commercial Vanilla Ice Creams Marketed in the United States","volume":"69","author":"Kwak H. S.","year":"2016","journal-title":"International Journal of Dairy Technology"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2023.100531"},{"issue":"3","key":"e_1_2_11_18_1","first-page":"420","article-title":"Use of Hydrocolloids as Cryoprotectant for Frozen Foods","volume":"58","author":"Maity T.","year":"2018","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"e_1_2_11_19_1","doi-asserted-by":"crossref","DOI":"10.1007\/978-1-4615-0163-3","volume-title":"Ice cream","author":"Marshall R. T.","year":"2003"},{"key":"e_1_2_11_20_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107607","article-title":"Rheological, Structural, and Water\u2010Immobilizing Properties of Mung Bean Protein\u2010Based Fermentation\u2010Induced Gels: Effect of pH\u2010Shifting and Oil Imbedment","volume":"129","author":"Nie Y.","year":"2022","journal-title":"Food Hydrocolloids"},{"issue":"2","key":"e_1_2_11_21_1","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1080\/87559120903564472","article-title":"Ice Cream: Foam Formation and Stabilization\u2014A Review","volume":"26","author":"Pei Z. J.","year":"2010","journal-title":"Food Reviews International"},{"issue":"2","key":"e_1_2_11_22_1","first-page":"174","article-title":"Evaluation of Virgin Coconut Oil\u2010In\u2010Water Emulsion Stability: Insights From Creaming Index and Polarised Light Microscopy","volume":"20","author":"Rozaini M. A. S.","year":"2024","journal-title":"Malaysian Journal of Microscopy"},{"issue":"1","key":"e_1_2_11_23_1","doi-asserted-by":"crossref","DOI":"10.48130\/FMR-2023-0031","article-title":"Impact of Transglutaminase Treated Micellar Casein Concentrate and Milk Protein Concentrate on the Functionality of Processed Cheese Product Slice Formulations","volume":"3","author":"Salunke P.","year":"2023","journal-title":"Food Materials Research"},{"issue":"30","key":"e_1_2_11_24_1","doi-asserted-by":"crossref","DOI":"10.1002\/adhm.202402045","article-title":"Hyaluronic Acid Role in Biomaterials Prevascularization","volume":"13","author":"Simi\u0144ska\u2010Stanny J.","year":"2024","journal-title":"Advanced Healthcare Materials"},{"issue":"3","key":"e_1_2_11_25_1","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/j.idairyj.2003.08.005","article-title":"Effects of Overrun on Structural and Physical Characteristics of Ice Cream","volume":"14","author":"Sofjan R. P.","year":"2004","journal-title":"International Dairy Journal"},{"key":"e_1_2_11_26_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107740","article-title":"Effect of Hyaluronic Acid on Milk Properties: Rheology, Protein Stability, Acid and Rennet Gelation Properties","volume":"131","author":"Sutariya S. G.","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"e_1_2_11_27_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods12050913","article-title":"Effect of Hyaluronic Acid and Kappa\u2010Carageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water\u2010Holding, and Emulsification Properties","volume":"12","author":"Sutariya S. G.","year":"2023","journal-title":"Food"},{"key":"e_1_2_11_28_1","volume-title":"Ice Cream: A Global History","author":"Weiss L. B.","year":"2012"},{"issue":"9","key":"e_1_2_11_29_1","doi-asserted-by":"crossref","first-page":"2562","DOI":"10.1111\/1750-3841.14743","article-title":"The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior","volume":"84","author":"Wu B.","year":"2019","journal-title":"Journal of Food Science"},{"issue":"12","key":"e_1_2_11_30_1","doi-asserted-by":"crossref","first-page":"3280","DOI":"10.1039\/c2sm06463d","article-title":"Hyaluronic Acid\u2010Based Hydrogels: From a Natural Polysaccharide to Complex Networks","volume":"8","author":"Xu X.","year":"2012","journal-title":"Soft Matter"},{"key":"e_1_2_11_31_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.12539"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.72444","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.72444","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.72444","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T09:45:17Z","timestamp":1791020717000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.72444"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":30,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1002\/fsn3.72444"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.72444","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"2025-12-14","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-11","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-03","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e72444"}}