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.
212 related articles for article (PubMed ID: 31012973)
1. Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes. Hidalgo ME; Bordino J; Acciarri G; Fernández JM; Rozycki S; Risso PH J Food Sci; 2019 May; 84(5):980-989. PubMed ID: 31012973 [TBL] [Abstract][Full Text] [Related]
2. Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes. Innocente N; Biasutti M; Venir E; Spaziani M; Marchesini G J Dairy Sci; 2009 May; 92(5):1864-75. PubMed ID: 19389944 [TBL] [Abstract][Full Text] [Related]
3. Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. Danesh E; Goudarzi M; Jooyandeh H J Dairy Sci; 2017 Jul; 100(7):5206-5211. PubMed ID: 28527808 [TBL] [Abstract][Full Text] [Related]
4. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. Lim SY; Swanson BG; Ross CF; Clark S J Dairy Sci; 2008 Apr; 91(4):1308-16. PubMed ID: 18349223 [TBL] [Abstract][Full Text] [Related]
5. Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. Rolon ML; Bakke AJ; Coupland JN; Hayes JE; Roberts RF J Dairy Sci; 2017 Jul; 100(7):5217-5227. PubMed ID: 28456409 [TBL] [Abstract][Full Text] [Related]
6. Properties of frozen dairy desserts processed by microfluidization of their mixes. Olson DW; White CH; Watson CE J Dairy Sci; 2003 Apr; 86(4):1157-62. PubMed ID: 12741539 [TBL] [Abstract][Full Text] [Related]
7. Effect of double homogenization and whey protein concentrate on the texture of ice cream. Ruger PR; Baer RJ; Kasperson KM J Dairy Sci; 2002 Jul; 85(7):1684-92. PubMed ID: 12201518 [TBL] [Abstract][Full Text] [Related]
8. 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]
10. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. Prindiville EA; Marshall RT; Heymann H J Dairy Sci; 2000 Oct; 83(10):2216-23. PubMed ID: 11049061 [TBL] [Abstract][Full Text] [Related]
11. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology. Pintor A; Severiano-Pérez P; Totosaus A Food Sci Technol Int; 2014 Oct; 20(7):489-500. PubMed ID: 23785067 [TBL] [Abstract][Full Text] [Related]
12. Physical properties of ice cream containing milk protein concentrates. Alvarez VB; Wolters CL; Vodovotz Y; Ji T J Dairy Sci; 2005 Mar; 88(3):862-71. PubMed ID: 15738219 [TBL] [Abstract][Full Text] [Related]
13. Effect of the fat globule sizes on the meltdown of ice cream. Koxholt MM; Eisenmann B; Hinrichs J J Dairy Sci; 2001 Jan; 84(1):31-7. PubMed ID: 11210046 [TBL] [Abstract][Full Text] [Related]
14. Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix. Voronin GL; Roberts R; Felix TL; Coupland JN; Harte FM J Dairy Sci; 2020 Jul; 103(7):6003-6014. PubMed ID: 32307154 [TBL] [Abstract][Full Text] [Related]
15. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate. Chauhan JM; Lim SY; Powers JR; Ross CF; Clark S J Dairy Sci; 2010 Apr; 93(4):1452-8. PubMed ID: 20338422 [TBL] [Abstract][Full Text] [Related]
16. Effects of structural attributes on the rheological properties of ice cream and melted ice cream. Freire DO; Wu B; Hartel RW J Food Sci; 2020 Nov; 85(11):3885-3898. PubMed ID: 33063351 [TBL] [Abstract][Full Text] [Related]
17. The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar. Arseneva TP; Evstigneeva TN; Iakovchenko NV; Vitalevna LM; Kurganova EV Acta Sci Pol Technol Aliment; 2019; 18(4):361-371. PubMed ID: 31930788 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Akalin AS; Erişir D J Food Sci; 2008 May; 73(4):M184-8. PubMed ID: 18460135 [TBL] [Abstract][Full Text] [Related]
20. Structural, compositional, and sensorial properties of United States commercial ice cream products. Warren MM; Hartel RW J Food Sci; 2014 Oct; 79(10):E2005-13. PubMed ID: 25220600 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]