Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure

Author:

Fernández P.P.,Martino M.N.,Zaritzky N.E.,Guignon B.,Sanz P.D.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Influence of pressure-assisted freezing on the structure, hydration and mechanical properties of a protein gel;Barry,1998

2. Amount and size of ice crystals in frozen samples as influenced by hydrocolloids;Buyong;Journal of Dairy Science,1988

3. A low temperature scanning electron microscopy study of ice cream. I. Techniques and general microstructure;Cadwell;Food structure,1992

4. Freezing and ice crystals formed in a cylindrical food model. Part I. Freezing at atmospheric conditions;Chevalier;Journal of Food Engineering,2000

5. Freezing and ice crystals formed in a cylindrical food model. Part II. Comparison between freezing at atmospheric conditions and pressure-shift freezing;Chevalier;Journal of Food Engineering,2000

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