Results 251 to 260 of about 45,938 (281)

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

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

ICE CREAM FOR RICKETS

Science, 1929
openaire   +2 more sources

Ice cream structure modification by ice-binding proteins

Food Chemistry, 2018
Aleksei Kaleda, Raivo Vilu, Katrin Laos   +2 more
exaly  

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

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

Ice Cream Structural Elements that Affect Melting Rate and Hardness

Journal of Dairy Science, 2004
R W Hartel
exaly  

Ices and ice Creams

Scientific American, 1878
openaire   +1 more source

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  

How hydrocolloids affect the temporal oral perception of ice cream

Food Hydrocolloids, 2014
Paula Varela, Susana Fiszman
exaly  

Experiments with ice cream and ice cream products

2004
openaire   +1 more source

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

Food Chemistry, 2008
Aslan Azizi, Seyed Hadi Razavi
exaly