Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream-Reference-Cited by-同舟云学术

Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream

Published:2000-01 Issue:11 Volume:10 Page:791-797
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Bolliger S.,Wildmoser H.,Goff H.D.,Tharp B.W.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference20 articles.

1. Linear rate of water crystallization as influenced by viscosity of hydrocolloid suspensions;Budiaman;Journal of Dairy Science,1987

2. A low temperature scanning electron microscopy study of ice cream. II. Influence of selected ingredients and processes;Caldwell;Food Structure,1992

3. Recrystallization of ice in ice cream during controlled accelerated storage;Donhowe;International Dairy Journal,1996

4. Recrystallization of ice during bulk storage of ice cream;Donhowe;International Dairy Journal,1996

5. Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers;Flores;Journal of Dairy Science,1999

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