Results 241 to 250 of about 187,646 (253)

Correlation between colloidal properties of ice cream mix and ice cream

International Dairy Journal, 2000
H D Goff
exaly  

Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

Food Chemistry, 2009
Qiangzhong Zhao, Bao Yang, Mouming Zhao
exaly  

Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream

Food Science and Nutrition, 2020
Nameer Khairullah Mohammed, Anis Shobirin Meor Hussin, Belal J Muhialdin   +2 more
exaly  

Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream

Food Hydrocolloids, 2019
Mao-Mao Zeng, H Douglas Goff
exaly  

Effects of structural attributes on the rheological properties of ice cream and melted ice cream

Journal of Food Science, 2020
Richard W Hartel, Biqing Wu, Dieyckson O Freire   +2 more
exaly  

The addition of inulin and 01 in sheep milk ice cream

Food Chemistry, 2018
Celso Fasura Balthazar, Ihosvany Camps, Luciana Azevedo   +2 more
exaly  

The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream

Journal of Food Science, 2017
Richard W Hartel
exaly  

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

Food Chemistry, 2008
Aslan Azizi
exaly  

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Journal of Food Science, 2019
Richard W Hartel, Biqing Wu, Dieyckson O Freire   +2 more
exaly  

Vegetable organogels incorporation in cream cheese products

Food Research International, 2016
Farnaz Maleky, W James Harper
exaly