Linear Rate of Water Crystallization as Influenced by Temperature of Hydrocolloid Suspensions-Reference-Cited by-同舟云学术

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Linear Rate of Water Crystallization as Influenced by Temperature of Hydrocolloid Suspensions

Published:1987-03 Issue:3 Volume:70 Page:534-546
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Budiaman E.R.,Fennema O.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

1. FMC's Avicel microcrystalline cellulose solves stability problems in frozen desserts;North Eur. Dairy J.,1982

2. Ice cream;Arbuckle,1977

3. The effect of carbohydrates on the heat of fusion of water;Biswas;J. Solution Chem.,1975

4. Stabilizers – Their structure and properties;Blanshard;J. Sci. Food Agric.,1970

5. The effect of microcrystalline cellulose on the organoleptic properties of ice cream;Champion;Prog. Food Nutr. Sci.,1982

Cited by 52 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of mixtures of ethanol–calcium chloride–carboxymethylcellulose on the bovine milk whey freeze concentration process;Sustainable Food Technology;2023

2. Investigation of basil (Ocimum bacilicum L.) seed gum properties as Cryoprotectant for Frozen Foods;Food Hydrocolloids;2019-05

3. Owen Fennema: Food Chemist Extraordinaire;Annual Review of Food Science and Technology;2019-03-25

4. Water Crystallization in Highly Concentrated Carbohydrate-Based Systems;Crystal Growth & Design;2019-03-11

5. New Hydrocolloids in Ice Cream;Emerging Natural Hydrocolloids;2019-02-08

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