146 related articles for article (PubMed ID: 35379006)
1. Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams.
Aydın M; Özdemir N; Gün İ
Food Sci Technol Int; 2023 Mar; 29(2):138-150. PubMed ID: 35379006
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice.
Naeem MA; Hassan LK; El-Aziz MA
Acta Sci Pol Technol Aliment; 2019; 18(1):97-107. PubMed ID: 30927756
[TBL] [Abstract][Full Text] [Related]
7. Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams.
Ayed C; Martins SIFS; Williamson AM; Guichard E
Food Chem; 2018 Nov; 267():132-139. PubMed ID: 29934147
[TBL] [Abstract][Full Text] [Related]
8. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: technique for order preference by similarity to ideal solution to determine optimum concentration.
Karaman S; Toker ÖS; Yüksel F; Çam M; Kayacier A; Dogan M
J Dairy Sci; 2014; 97(1):97-110. PubMed ID: 24268400
[TBL] [Abstract][Full Text] [Related]
9. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers.
Adapa S; Dingeldein H; Schmidt KA; Herald TJ
J Dairy Sci; 2000 Oct; 83(10):2224-9. PubMed ID: 11049062
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.
Choo SY; Leong SK; Henna Lu FS
Food Sci Technol Int; 2010 Dec; 16(6):531-41. PubMed ID: 21339169
[TBL] [Abstract][Full Text] [Related]
11. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.
Gonzalez S; Duncan SE; O'Keefe SF; Sumner SS; Herbein JH
J Dairy Sci; 2003 Jan; 86(1):70-7. PubMed ID: 12613850
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.
Liou BK; Grün IU
J Food Sci; 2007 Oct; 72(8):S595-604. PubMed ID: 17995626
[TBL] [Abstract][Full Text] [Related]
15. The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior.
Wu B; Freire DO; Hartel RW
J Food Sci; 2019 Sep; 84(9):2562-2571. PubMed ID: 31423589
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effect of storage temperature on quality of light and full-fat ice cream.
Buyck JR; Baer RJ; Choi J
J Dairy Sci; 2011 May; 94(5):2213-9. PubMed ID: 21524511
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.
Yuennan P; Sajjaanantakul T; Goff HD
J Food Sci; 2014 Aug; 79(8):E1522-7. PubMed ID: 25040189
[TBL] [Abstract][Full Text] [Related]
20. The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.
VanWees SR; Rankin SA; Hartel RW
J Texture Stud; 2020 Feb; 51(1):92-100. PubMed ID: 31251392
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]