Fat destabilization and melt-down of ice creams with increased protein content
Author:
Funder
Dairy Management Inc. (DMI)
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference19 articles.
1. Physical properties of ice cream containing milk protein concentrates;Alvarez;Journal of Dairy Science,2005
2. Physiochemical aspects of an emulsifier functionality;Bergenståhl,2008
3. Correlation between colloidal properties of ice cream mix and ice cream;Bolliger;International Dairy Journal,2000
4. Interfacial properties of milk protein-stabilized emulsions as influenced by protein-concentration;Britten;Journal of Agricultural and Food Chemistry,1993
5. Blends of delactosed permeate and pro-cream in ice cream: effects on physical, textural and sensory attributes;Bund;International Dairy Journal,2013
Cited by 69 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. Substantiation, directions and results of using whey processed products in ice cream production;Food systems;2024-01-14
2. Imaging the 3D microstructural changes of ice cream during meltdown;Journal of Food Science and Technology;2023-12-27
3. Dairy-Free Alternatives for Frozen Dessert Application;ACS Food Science & Technology;2023-12-15
4. The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae;Foods;2023-12-14
5. Effect of plant proteins on the physical and thermal properties of dairy-free frozen dessert mix;Food Chemistry Advances;2023-12
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
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3