Shrinkage in frozen desserts
Author:
Affiliation:
1. Department of Food Science University of Wisconsin–Madison Madison Wisconsin USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12888
Reference166 articles.
1. MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW
2. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream
3. Dynamics of Exchange between αS1-Casein and β-Casein during Adsorption at Air−Water Interface
4. Coupling population balance and residence time distribution for the ice crystallization modeling in a scraped surface heat exchanger
5. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins;Journal of Dairy Science;2024-08
2. Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review;Food Research International;2024-07
3. Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage;Food Bioscience;2024-04
4. Emulsifying and lipid adsorptive properties of starch nanocrystals from Solanum lycocarpum fruits;Journal of Dispersion Science and Technology;2023-12-05
5. Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements;Applied Sciences;2023-11-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3