Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration-Reference-Cited by-同舟云学术

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Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration

Published:2022-02-15 Issue:3 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Ranaweera Hiran¹,Krishnan Padmanaban¹,Martínez‐Monteagudo Sergio I.²³^ORCID

Affiliation:

1. Dairy and Food Science Department South Dakota State University Brookings South Dakota USA

2. Family and Consumer Sciences New Mexico State University Las Cruces New Mexico USA

3. Department of Chemical and Materials Engineering New Mexico State University Las Cruces NM USA

Funder

Midwest Dairy

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13989

Reference38 articles.

1. Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream

2. Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream

3. Fat destabilization and melt-down of ice creams with increased protein content

4. Creep and recovery experimental investigation of low oil content food emulsions

Cited by 3 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. Partition of milk phospholipids during ice cream manufacturing;Journal of Dairy Science;2023-11

2. Impact of acoustic intensity on melting behavior of ice cream;LWT;2023-08

3. Mechanism of the glucono-δ-lactone induced soymilk gelation: Enthalpy and entropy transformation in the cross-linking of protein molecules;Food Research International;2023-07

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