Retarding ice recrystallization by tamarind seed polysaccharide: Investigation in ice cream mixes and insights from molecular dynamics simulation
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference60 articles.
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Cited by 2 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 the Hofmeister series anion salts on the ice recrystallization inhibition activity of tamarind seed polysaccharide;Food Hydrocolloids;2025-01
2. Molecular Dynamics Simulation Investigation of Freezing Point Depression in NaClO4 Electrolyte Solution by CaCl2;The Journal of Physical Chemistry B;2024-08-13
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