Textural analysis of fat reduced vanilla ice cream products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Textural analysis of fat reduced vanilla ice cream products

Published:2001 Issue:2-3 Volume:34 Page:237-246
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aime D.B,Arntfield S.D,Malcolmson L.J,Ryland D

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Fat replacers;Akoh;Food Technology,1998

2. Ice cream;Arbuckle,1986

3. Bodyfelt, F. W., Tobias, J. & Trout, G. M. (1988). The sensory evaluation of dairy products. New York: Van Nostrand Reinhold.

4. The effect of stabilizers on the viscosity of an ice cream mix;Cottrell;Journal of the Science of Food and Agriculture,1980

5. An improved model of food thickness from non-newtonian mechanics in the mouth;Dickie;Journal of Food Science,1983

Cited by 149 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. Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application;Food Chemistry;2024-08

2. Design and Evaluation of Poly Herbal Mosquito Repellent Incense Sticks;Research Journal of Pharmacognosy and Phytochemistry;2024-02-23

3. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream;International Journal of Biological Macromolecules;2024-02

4. Effects of Ethanol Addition on the Quality and Stability of Pickering Emulsions: Developing Baijiu-Infused Ice Cream;2024

5. Transglutaminase in dairy processing;Transglutaminase;2024

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