In-situ viscoelastic characterization and modeling of ice cream-Reference-Cited by-同舟云学术

In-situ viscoelastic characterization and modeling of ice cream

Published:2019-12 Issue: Volume:263 Page:96-101
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Rahman N.A.A.^ORCID,Parid Dzieda Muhamad,Razak Siti Zubaidah Abdul,Johari Amiruddin Mat,Talib Ahmad Tarmezee,Mohammed Mohd Afandi P.^ORCID,Baharuddin Azhari Samsu,Wakisaka Minato

Funder

Universiti Putra Malaysia

Kyushu Institute of Technology

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers;Adapa;J. Dairy Sci.,2000

2. Textural analysis of fat reduced vanilla ice cream products;Aime;Food Res. Int.,2001

3. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin;Akalin;European Food Reseach Technology,2008

4. Application and functions of fat replacers in low-fat ice cream: a review;Akbari;Trends Food Sci. Technol.,2019

5. Effects of Composition and Flavor on Viscoelastic Properties of Ice Cream. Bachelor Project Report;Casarotto,2015

Cited by 3 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. Local and decentralised scenarios for ice-cream manufacture: A model-based assessment at different production scales;Journal of Food Engineering;2020-12

2. Effects of low temperature storage of Mastura (J37) jackfruit bulbs on the physical quality of jackfruit frozen confection;Journal of Agricultural and Food Engineering;2020-07-20

3. Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream;Journal of Agricultural and Food Engineering;2020-05-07