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An investigation of four commercial galactomannans on their emulsion and rheological properties

Food research international, 2009-10, Vol.42 (8), p.1141-1146

2009

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Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass

Journal of dairy science, 2006-01, Vol.89 (1), p.49-57

2006

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A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios

Food hydrocolloids, 2012-03, Vol.26 (2), p.359-364

2012

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Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

Journal of dairy science, 2008-07, Vol.91 (7), p.2583-2590

2008

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Instability and Partial Coalescence in Whippable Dairy Emulsions

Journal of dairy science, 1997-10, Vol.80 (10), p.2620-2630

Goff, H.D.

1997

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Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers

Food hydrocolloids, 2005, Vol.19 (3), p.371-377

2005

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Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk

Food hydrocolloids, 2008, Vol.22 (1), p.56-64

2008

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Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage

Food hydrocolloids, 2009-08, Vol.23 (6), p.1535-1541

2009

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On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride

International dairy journal, 2005-05, Vol.15 (5), p.495-500

2005

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Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris

Food hydrocolloids, 2009-07, Vol.23 (5), p.1299-1304

2009

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Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: Effect of pH and media composition

International dairy journal, 2008-12, Vol.18 (12), p.1109-1118

2008

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NMR analysis of a methylated non-pectic polysaccharide from water soluble yellow mustard mucilage

Carbohydrate polymers, 2011-02, Vol.84 (1), p.69-75

2011

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Phase separation in soft-serve ice cream mixes: rheology and microstructure

International dairy journal, 2005-03, Vol.15 (3), p.249-254

2005

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Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers

Journal of dairy science, 1999-07, Vol.82 (7), p.1399-1407

1999

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Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage

Carbohydrate polymers, 2009-08, Vol.78 (1), p.112-116

2009

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Effect of κ-carrageenan on milk protein polysaccharide mixtures

International dairy journal, 2003, Vol.13 (9), p.763-771

2003

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Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage

Carbohydrate polymers, 2011-03, Vol.84 (3), p.984-989

2011

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Effect of Calcium Chloride Addition on Ice Cream Structure and Quality

Journal of dairy science, 2008-06, Vol.91 (6), p.2165-2174

2008

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A study of fat and air structures in ice cream

International dairy journal, 1999-11, Vol.9 (11), p.817-829

1999

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Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

Food hydrocolloids, 2005, Vol.19 (2), p.187-195

2005

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Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol Monostearate

Journal of food science, 2008-11, Vol.73 (9), p.E463-E468

2008

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Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization

Food hydrocolloids, 2020-03, Vol.100, p.105082, Article 105082

2020

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Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals

Thermochimica acta, 2003-03, Vol.399 (1), p.43-55

2003

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Correlation between colloidal properties of ice cream mix and ice cream

International dairy journal, 2000, Vol.10 (4), p.303-309

2000

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Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

Food hydrocolloids, 2006-10, Vol.20 (7), p.1050-1056

2006

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An investigation of four commercial galactomannans on their emulsion and rheological properties

Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass

A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios

Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

Instability and Partial Coalescence in Whippable Dairy Emulsions

Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers

Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk

Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage

On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride

Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris

Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: Effect of pH and media composition

NMR analysis of a methylated non-pectic polysaccharide from water soluble yellow mustard mucilage

Phase separation in soft-serve ice cream mixes: rheology and microstructure

Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers

Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage

Effect of κ-carrageenan on milk protein polysaccharide mixtures

Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage

Effect of Calcium Chloride Addition on Ice Cream Structure and Quality

A study of fat and air structures in ice cream

Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol Monostearate

Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization

Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals

Correlation between colloidal properties of ice cream mix and ice cream

Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

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