Inhibition of Ice Crystal Growth in Ice Cream Mix by Gelatin Hydrolysate-Reference-Cited by-同舟云学术

Inhibition of Ice Crystal Growth in Ice Cream Mix by Gelatin Hydrolysate

Published:2007-11-29 Issue:26 Volume:55 Page:10918-10923
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Damodaran Srinivasan¹

Affiliation:

1. Department of Food Science, University of Wisconsin, Madison, Wisconsin

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0724670

Reference50 articles.

1. Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing

2. Mutaftschiev, B.InHandbook of Crystal Growth, Vol. 1,Hurle, D. T. J., Ed.North Holland Elsevier Science Publishers:Amsterdam, The Netherlands,1993; pp189–247,

3. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems

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