The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

(2014) Fatemeh Aboulfazli et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt

(2012) Stephanie S. Pinto et al.   JOURNAL OF FOOD ENGINEERING

Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents

(2012) Priscilla Nuernberg Rossa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk

(2010) Janaina Debon et al.   JOURNAL OF FOOD ENGINEERING

The functional, rheological and sensory characteristics of ice creams with various fat replacers

(2009) OYA BERKAY KARACA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

RESPONSE SURFACE MAPPING OF THE SENSORY CHARACTERISTICS AND ACCEPTABILITY OF CHOCOLATE ICE CREAM CONTAINING ALTERNATE SWEETENING AGENTS

(2009) CHRISTOS SOUKOULIS et al.   JOURNAL OF SENSORY STUDIES

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

(2008) A. Homayouni et al.   FOOD CHEMISTRY

Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers

(2008) Nattapol Tangsuphoom et al.   FOOD HYDROCOLLOIDS

Grape wine lees improves the rheological and adds antioxidant properties to ice cream

(2008) Jean-Yu Hwang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheology, flavour release and perception of low-fat dairy desserts

(2007) L. González-Tomás et al.   INTERNATIONAL DAIRY JOURNAL