Concepedia

Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Enyu Guo, Daniil Kazantsev, Jingyi Mo, Julian Bent, Gerard van Dalen, Peter Schuetz, Peter Rockett, David H. StJohn, Peter Lee

Journal of Food Engineering · 2018 · 36 citations · 33 references

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Concepts

References

33

The Surface Tension of Solids

R. Shuttleworth · Proceedings of the Physical Society Section A · 1950 · 1.1K citations

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Structure and ice recrystallization in frozen stabilized ice cream model systems

Alejandra Regand, H. Douglas Goff · Food Hydrocolloids · 2002 · 221 citations

, , +11

Mechanisms of Ice Crystallization in Ice Cream Production

K.L.K. Cook, Richard W. Hartel · Comprehensive Reviews in Food Science and Food Safety · 2010 · 174 citations

, , +17

The Stability of Aerated Milk Protein Emulsions in the Presence of Small Molecule Surfactants

B.M.C. Pelan, K.M. Watts, Ian Campbell et al. · Journal of Dairy Science · 1997 · 151 citations · Full text

, , +12

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

A.A. Flores, H. Douglas Goff · Journal of Dairy Science · 1999 · 146 citations · Full text

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