Author:
Chen Ling,Zhao Mengdi,Liu Fei,Xia Yixun,Chen Maoshen
Reference41 articles.
1. Effect of fat aggregate size and percentage on the melting properties of ice cream;X Liu;Food Res Int,2022
2. Effects of a novel stabilizer blend and presence of ?-carrageenan on some properties of vanilla ice cream during storage;M Bahramparvar;Food Bioscience,2013
3. Effect of homogenisation on fat droplets and viscosity of aged ice cream mixes;C Cruz;Chemical Engineering Science,2022
4. Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream;J A Shin;Molecules,2021