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Mechanisms of Ice Crystallization in Ice Cream Production

Comprehensive reviews in food science and food safety, 2010-03, Vol.9 (2), p.213-222

2010

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Fat destabilization and melt-down of ice creams with increased protein content

International dairy journal, 2015-04, Vol.43, p.33-41

2015

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Stickiness of sugar syrups with and without particles

Journal of food engineering, 2021-02, Vol.290, p.110222, Article 110222

2021

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Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose

Journal of food science, 2002-06, Vol.67 (5), p.1797-1802

2002

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Factors Affecting Solubility of Calcium Lactate in Aqueous Solutions

Journal of dairy science, 2004-04, Vol.87 (4), p.863-867

2004

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Nucleation of amorphous sucrose–corn syrup mixtures

Journal of food engineering, 2005-07, Vol.69 (1), p.9-15

2005

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Moisture and Shelf Life in Sugar Confections

Critical reviews in food science and nutrition, 2010-02, Vol.50 (2), p.162-192

2010

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Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake

Journal of dairy science, 2016-09, Vol.99 (9), p.6948-6960

2016

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Composition and functionality of whey protein phospholipid concentrate and delactosed permeate

Journal of dairy science, 2016-09, Vol.99 (9), p.6937-6947

2016

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Ice Cream Structural Elements that Affect Melting Rate and Hardness

Journal of dairy science, 2004-01, Vol.87 (1), p.1-10

2004

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Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction

Journal of food science, 2002-11, Vol.67 (9), p.3412-3418

2002

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A 100-Year Review: Milestones in the development of frozen desserts

Journal of dairy science, 2017-12, Vol.100 (12), p.10014-10025

2017

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A kinetic analysis of crystallization of a milk fat model system

Food research international, 1999-01, Vol.32 (4), p.289-298

1999

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Moisture Sorption of Amorphous Sugar Products

Journal of food science, 2002-05, Vol.67 (4), p.1419-1425

2002

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Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil

Journal of food science, 2002-11, Vol.67 (9), p.3419-3426

2002

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Computer simulation of ice recrystallization in ice cream during storage

Journal of food engineering, 1998-11, Vol.38 (3), p.309-329

1998

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Effects of Milk Powders in Milk Chocolate

Journal of dairy science, 2004-01, Vol.87 (1), p.20-31

2004

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Bloom on chocolate chips baked in cookies

Food research international, 2012-10, Vol.48 (2), p.380-386

2012

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Ice crystallization in a scraped surface freezer

Journal of food engineering, 2007-02, Vol.78 (3), p.1060-1066

2007

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Development of air cells in a batch ice cream freezer

Journal of food engineering, 2002-11, Vol.55 (1), p.71-78

2002

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Report from the Higher Education Review Board (HERB): Assessment of Undergraduate Student Learning Outcomes in Food Science

Journal of food science education, 2016-04, Vol.15 (2), p.56-62

2016

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Rheological Properties of Milkfat and Butter

Journal of food science, 2001-10, Vol.66 (8), p.1056-1071

2001

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Phase Behavior of Model Lipid Systems: Solubility of High-Melting Fats in Low-Melting Fats

Journal of the American Oil Chemists' Society, 2006-06, Vol.83 (6), p.505-511

2006

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Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

Journal of the American Oil Chemists' Society, 1998-11, Vol.75 (11), p.1609-1615

1998

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Determination of Ice Crystal Size Distributions in Frozen Desserts

Journal of dairy science, 1991-10, Vol.74 (10), p.3334-3344

1991

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Mechanisms of Ice Crystallization in Ice Cream Production

Fat destabilization and melt-down of ice creams with increased protein content

Stickiness of sugar syrups with and without particles

Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose

Factors Affecting Solubility of Calcium Lactate in Aqueous Solutions

Nucleation of amorphous sucrose–corn syrup mixtures

Moisture and Shelf Life in Sugar Confections

Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake

Composition and functionality of whey protein phospholipid concentrate and delactosed permeate

Ice Cream Structural Elements that Affect Melting Rate and Hardness

Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction

A 100-Year Review: Milestones in the development of frozen desserts

A kinetic analysis of crystallization of a milk fat model system

Moisture Sorption of Amorphous Sugar Products

Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil

Computer simulation of ice recrystallization in ice cream during storage

Effects of Milk Powders in Milk Chocolate

Bloom on chocolate chips baked in cookies

Ice crystallization in a scraped surface freezer

Development of air cells in a batch ice cream freezer

Report from the Higher Education Review Board (HERB): Assessment of Undergraduate Student Learning Outcomes in Food Science

Rheological Properties of Milkfat and Butter

Phase Behavior of Model Lipid Systems: Solubility of High-Melting Fats in Low-Melting Fats

Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

Determination of Ice Crystal Size Distributions in Frozen Desserts

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