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Journal Abstract Search

330 related items for PubMed ID: 15738219

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Martinelli CJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
    [Abstract] [Full Text] [Related]

  • 24. 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
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  • 25. 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
    [Abstract] [Full Text] [Related]

  • 26. 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
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  • 27. Processing effects on physicochemical properties of creams formulated with modified milk fat.
    Bolling JC, Duncan SE, Eigel WN, Waterman KM.
    J Dairy Sci; 2005 Apr; 88(4):1342-51. PubMed ID: 15778301
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  • 28. Evaluation of rice flour for use in vanilla ice cream.
    Cody TL, Olabi A, Pettingell AG, Tong PS, Walker JH.
    J Dairy Sci; 2007 Oct; 90(10):4575-85. PubMed ID: 17881678
    [Abstract] [Full Text] [Related]

  • 29. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
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  • 30. 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
    [Abstract] [Full Text] [Related]

  • 31. Manufacture of nonfat yogurt from a high milk protein powder.
    Mistry VV, Hassan HN.
    J Dairy Sci; 1992 Apr; 75(4):947-57. PubMed ID: 1578031
    [Abstract] [Full Text] [Related]

  • 32. Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study.
    Lopez C, Briard-Bion V, Camier B, Gassi JY.
    J Dairy Sci; 2006 Aug; 89(8):2894-910. PubMed ID: 16840605
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  • 33. 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
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  • 34. 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
    [Abstract] [Full Text] [Related]

  • 35. Effect of milk fat content on flavor perception of vanilla ice cream.
    Li Z, Marshall R, Heymann H, Fernando L.
    J Dairy Sci; 1997 Dec; 80(12):3133-41. PubMed ID: 9436093
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  • 36. 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
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  • 37. 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
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  • 38. Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions.
    Bazmi A, Relkin P.
    J Dairy Sci; 2009 Aug; 92(8):3566-74. PubMed ID: 19620637
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  • 39. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Wang T, Lucey JA.
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
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  • 40. Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology.
    Inoue K, Ochi H, Habara K, Taketsuka M, Saito H, Ichihashi N, Iwatsuki K.
    J Dairy Sci; 2009 Dec; 92(12):5834-42. PubMed ID: 19923588
    [Abstract] [Full Text] [Related]

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