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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions | | Journal of food engineering |
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| Use of mixture design and flow characteristics to formulate ice cream compound coatings | | Journal of food process engineering |
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| Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples | | Journal of food process engineering |
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| Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples | | Journal of food processing and preservation |
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| Experimental study and modelling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing | | Journal of food engineering |
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| Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products | | Food chemistry |
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| Study on operating conditions of orange drying processing: comparison between conventional and combined treatment | | Journal of food processing and preservation |
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| THE Influence of different total solid, stabilizer and overrun levels in industrial ice cream production using coconut oil | | Journal of food processing and preservation |
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| Effect of freezing temperature and warming rate on dendrite break-up when freezing ice cream mix | | International dairy journal |
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| Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers | | International dairy journal |
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| Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration | | Journal of the science of food and agriculture |
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| Chemical properties and sensory quality of ice cream fortified with fish protein | | Journal of the science of food and agriculture |
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| Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products | | Journal of food process engineering |
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| Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream | | Dairy science and technology |
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| Fat structure in ice cream: A study on the types of fat interactions | | Food hydrocolloids |
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| Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics | | Food chemistry |
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| Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat | | International dairy journal |
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| Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality | | Small ruminant research |
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| Blends of delactosed permeate and pro-cream in ice cream: Effects on physical, textural and sensory attributes | | International dairy journal |
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| Estimation of moisture sorption isotherms in kerman pistachio nuts | | Journal of food process engineering |
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| Characterisation of ice cream containing flaxseed oil | | International journal of food science and technology |
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| Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products | | Food chemistry |
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| Factors affecting the freeze-thaw stability of emulsions | | Food hydrocolloids |
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| Inhibition of Ice Crystal Growth in Ice Cream Mix by Gelatin Hydrolysate | | Journal of agricultural and food chemistry |
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| Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol Monostearate | | Journal of food science |
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