Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

The Production, Benefits, and Applications of Monoacylglycerols and Diacylglycerols of Nutritional Interest

(2012) Maria Manuela Camino Feltes et al.   Food and Bioprocess Technology

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

(2012) Massimiliano Rinaldi et al.   Food and Bioprocess Technology

Comparison of free amino acids and volatile components in three fermented milks

(2012) AURORA IRIGOYEN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Iron-mediated lipid oxidation in 70% fish oil-in-water emulsions: effect of emulsifier type and pH

(2012) Anna F. Horn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream

(2011) Safa Karaman et al.   Food and Bioprocess Technology

Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

(2011) Thien Trung Le et al.   INTERNATIONAL DAIRY JOURNAL

Foaming properties of milk: A review of the influence of composition and processing

(2010) THOM HUPPERTZ   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

(2010) Kanitha Tananuwong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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