Subject
General Chemical Engineering,General Chemistry,Food Science
Reference47 articles.
1. Interaction between particles suspended in solutions of macromolecules;Asakura;Journal of Polymer Science,1958
2. Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream;BahramParvar;Dairy Science & Technology,2013
3. Application and functions of stabilizers in ice cream;Bahramparvar;Food Reviews International,2011
4. Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure;Bourriot;Carbohydrate Polymers,1999
5. A low-temperature scanning electron microscopy study of ice cream. II. Influence of selected ingredients and processes;Caldwell;Food Structure,1992