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.
160 related articles for article (PubMed ID: 36076405)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
8. 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]
9. 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]
10. 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]
11. 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]
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. 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]
14. Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties. Wang W; Wang M; Xu C; Liu Z; Gu L; Ma J; Jiang L; Jiang Z; Hou J Foods; 2022 May; 11(10):. PubMed ID: 35627074 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix. Voronin GL; Ning G; Coupland JN; Roberts R; Harte FM J Dairy Sci; 2021 Mar; 104(3):2843-2854. PubMed ID: 33461820 [TBL] [Abstract][Full Text] [Related]
18. Physical and sensory properties of soy-based ice cream formulated with cold-pressed high oleic low linolenic soybean oil. Wang Y; Evangelista R; Scaboo A; Gruen I; Bancroft M; Vardhanabhuti B J Food Sci; 2023 Jun; 88(6):2629-2641. PubMed ID: 37166990 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties. Zaaboul F; Tian T; Borah PK; Di Bari V Food Chem; 2024 Mar; 436():137630. PubMed ID: 37871553 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]