Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes-Reference-Cited by-同舟云学术

Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes

Published:2001-01 Issue:10 Volume:34 Page:887-894
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Camacho M.M,Martı́nez-Navarrete N,Chiralt A

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Dairy foams;Anderson,1988

2. Ice cream;Berger,1990

3. Milk constituents and freezing point depression;Brathen;Bulletin of International Dairy Federation,1983

4. Camacho, M. M., Martı́nez-Navarrete, N., & Chiralt, A. (1997). Rheological characterisation of dairy creams formulated with locust bean gum (LBG) and λ-carrageenan. Paper presented at the IFT Annual Meeting, Orlando, 14–18 June 1997, Book of Abstracts, (35A-5), 89.

5. Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams;Camacho;Food Research International,1998

Cited by 17 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. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods;Food Chemistry: X;2024-03

2. Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends;Food Hydrocolloids;2024-02

3. Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers;Chemical and Biological Technologies in Agriculture;2022-12-14

4. LOW-FAT ICE MILK MANUFACTURED WITH FRUITS OF NABQ (ZIZIPHUS SPINA-CHRISTI L.);Carpathian Journal of Food Science and Technology;2022-09-20

5. The role of continuous phase rheology on the stabilization of edible foams: A review;Physics of Fluids;2022-03