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

Food proteins and their applications

Patrick F. Fox · International Dairy Journal · 1997 · 1.4K citations

Agriculture, Food Science, Nutritional Sciences +12

Ice Cream Structural Elements that Affect Melting Rate and Hardness

M.R. Muse, Richard W. Hartel · Journal of Dairy Science · 2004 · 602 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +12

Correlation between colloidal properties of ice cream mix and ice cream

S. Bolliger, H. Douglas Goff, B. Tharp · International Dairy Journal · 2000 · 176 citations

Engineering, Chemistry, Food Science +16

Physical Properties of Ice Cream Containing Milk Protein Concentrates

Valente B. Alvárez, C.L. Wolters, Yael Vodovotz et al. · Journal of Dairy Science · 2005 · 141 citations · Full text

Agriculture, Dairy Science, Food Science +12

Development of air cells in a batch ice cream freezer

Ying Chang, Richard W. Hartel · Journal of Food Engineering · 2002 · 125 citations

Agriculture, Dairy Science, Food Science +13