The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert

Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound

(2009) Arash Koocheki et al.   FOOD HYDROCOLLOIDS

The rheological properties of ketchup as a function of different hydrocolloids and temperature

(2009) Arash Koocheki et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of fat replacers in the production of reduced-calorie vanilla ice cream

(2008) Vildan Aykan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent

(2008) A. Koocheki et al.   JOURNAL OF FOOD ENGINEERING

THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY

(2008) CIHAT OZDEMIR et al.   JOURNAL OF FOOD QUALITY

Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

(2008) A.S. Akalın et al.   JOURNAL OF FOOD SCIENCE

Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

(2008) Christos Soukoulis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY