Results 261 to 270 of about 402,162 (296)

Application and functions of fat replacers in low-fat ice cream: A review

Trends in Food Science and Technology, 2019
Mehdi Akbari, Mohammad Hadi Eskandari, Zahra Davoudi   +2 more
exaly  

Ice Cream for Breakfast

Narrative Inquiry in Bioethics, 2014
openaire   +2 more sources

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

Food Hydrocolloids, 2019
Wenpu Chen, Guijiang Liang, MaoMao Zeng   +2 more
exaly  

Correlation between colloidal properties of ice cream mix and ice cream

International Dairy Journal, 2000
H Douglas Goff
exaly  

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 Härtel   +2 more
exaly  

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 FOR RICKETS

Science, 1929
openaire   +2 more sources

Ice Cream Structural Elements that Affect Melting Rate and Hardness

Journal of Dairy Science, 2004
R W Härtel
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 Härtel
exaly