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Journal Abstract Search

245 related items for PubMed ID: 31423589

  • 1. 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
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  • 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
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  • 3. 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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  • 9. 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
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  • 10. 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
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  • 11. 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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  • 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
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  • 13. 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
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  • 17. 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
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  • 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
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  • 20. 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
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