These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
241 related articles for article (PubMed ID: 30192011)
1. Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil. Munk MB; Munk DME; Gustavsson F; Risbo J J Food Sci; 2018 Oct; 83(10):2520-2526. PubMed ID: 30192011 [TBL] [Abstract][Full Text] [Related]
2. Development of formulations and processes to incorporate wax oleogels in ice cream. Zulim Botega DC; Marangoni AG; Smith AK; Goff HD J Food Sci; 2013 Dec; 78(12):C1845-51. PubMed ID: 24329951 [TBL] [Abstract][Full Text] [Related]
3. Effect of solid fat content on structure in ice creams containing palm kernel oil and high-oleic sunflower oil. Sung KK; Goff HD J Food Sci; 2010 Apr; 75(3):C274-9. PubMed ID: 20492279 [TBL] [Abstract][Full Text] [Related]
4. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. Zulim Botega DC; Marangoni AG; Smith AK; Goff HD J Food Sci; 2013 Sep; 78(9):C1334-9. PubMed ID: 24024686 [TBL] [Abstract][Full Text] [Related]
5. Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream. Cropper SL; Kocaoglu-Vurma NA; Tharp BW; Harper WJ J Food Sci; 2013 Jun; 78(6):C811-6. PubMed ID: 23772704 [TBL] [Abstract][Full Text] [Related]
6. The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream. Zhao M; Chen L; Liu F; Zhong F; Chen M; Jin H; Kang J; Wu J; Xu J J Sci Food Agric; 2023 Nov; 103(14):6837-6848. PubMed ID: 37278491 [TBL] [Abstract][Full Text] [Related]
7. Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties. Warren MM; Hartel RW J Food Sci; 2018 Mar; 83(3):639-647. PubMed ID: 29388677 [TBL] [Abstract][Full Text] [Related]
8. Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream. Gao Y; Lin D; Peng H; Zhang R; Zhang B; Yang X Int J Biol Macromol; 2023 Aug; 247():125623. PubMed ID: 37392915 [TBL] [Abstract][Full Text] [Related]
9. The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces. Munk MB; Erichsen HR; Andersen ML J Colloid Interface Sci; 2014 Apr; 419():134-41. PubMed ID: 24491340 [TBL] [Abstract][Full Text] [Related]
10. Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats. Stahl MA; Buscato MHM; Grimaldi R; Cardoso LP; Ribeiro APB Food Res Int; 2018 May; 107():61-72. PubMed ID: 29580526 [TBL] [Abstract][Full Text] [Related]
11. Effect of fat aggregate size and percentage on the melting properties of ice cream. Liu X; Sala G; Scholten E Food Res Int; 2022 Oct; 160():111709. PubMed ID: 36076405 [TBL] [Abstract][Full Text] [Related]
12. An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers. Ozdemir C Gels; 2023 Jul; 9(7):. PubMed ID: 37504422 [TBL] [Abstract][Full Text] [Related]
13. Ethylcellulose: a new type of emulsion stabilizer. Melzer E; Kreuter J; Daniels R Eur J Pharm Biopharm; 2003 Jul; 56(1):23-7. PubMed ID: 12837477 [TBL] [Abstract][Full Text] [Related]
14. Ice cream structural elements that affect melting rate and hardness. Muse MR; Hartel RW J Dairy Sci; 2004 Jan; 87(1):1-10. PubMed ID: 14765804 [TBL] [Abstract][Full Text] [Related]
16. Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream. Li Y; Liao T; Liu T; Wang J; Sun Z; Zhao M; Deng X; Zhao Q Food Chem; 2023 Dec; 428():136762. PubMed ID: 37418884 [TBL] [Abstract][Full Text] [Related]
17. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream. Amador J; Hartel R; Rankin S J Food Sci; 2017 Aug; 82(8):1851-1860. PubMed ID: 28631811 [TBL] [Abstract][Full Text] [Related]
18. Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions. Cheng J; Dudu OE; Wang D; Li X; Yan T Food Chem; 2020 Apr; 310():125949. PubMed ID: 31837532 [TBL] [Abstract][Full Text] [Related]
19. Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation. Giacomozzi AS; CarrĂn ME; Palla CA J Food Sci; 2018 Jun; 83(6):1505-1515. PubMed ID: 29786854 [TBL] [Abstract][Full Text] [Related]
20. Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl Huang Q; Wu Y; Xu X; Cheng X; Tao Y; Jing X; Tang Z; Li X; Liang J; Zhang H; Granato D; Sun Y Int J Biol Macromol; 2024 Nov; 279(Pt 4):135344. PubMed ID: 39265906 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]