Effect of milk protein-galactomannans interaction on meltdown behavior in the aerated frozen model system-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of milk protein-galactomannans interaction on meltdown behavior in the aerated frozen model system

Published:2024-10 Issue: Volume:155 Page:110155
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Biqing^ORCID,Hartel Richard W.

Publisher

Elsevier BV

Reference27 articles.

1. Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid;Allen;Food Hydrocolloids,2008

2. The effects of fat structures and ice cream mix viscosity on physical and sensory properties of ice cream;Amador;Journal of Food Science,2017

3. Phase separation, rheology and microstructure of micellar casein–guar gum mixtures;Bourriot;Food Hydrocolloids,1999

4. Development of air cells in a batch ice cream freezer;Chang;Journal of Food Engineering,2002

5. Assessment of polysaccharides as ice cream stabilisers;Cottrell;Journal of the Science of Food and Agriculture,1979

Cited by 1 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. Effect of carboxymethyl cellulose binder on physical, thermal, and rheological properties of milk protein isolate/guar gum mixture powder;Journal of Food Engineering;2024-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP