4.5 Article

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

How hydrocolloids affect the temporal oral perception of ice cream

Paula Varela et al.

FOOD HYDROCOLLOIDS (2014)

Article Chemistry, Applied

Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars

Fataneh Behrouzian et al.

FOOD HYDROCOLLOIDS (2014)

Article Food Science & Technology

Optimization of subcritical fluid extraction of seed oil from Nitraria tangutorum using response surface methodology

Zenggen Liu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Preparation and physicochemical characteristics of an allicin nanoliposome and its release behavior

Qun Lu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum

Arash Koocheki et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production

Songul Cakmakci et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2013)

Article Food Science & Technology

Malting process optimization of spelt (Triticum spelta L.) for the brewing process

Alicia Munoz-Insa et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Optimizing the texture and color of sous-vide and cook-vide green bean pods

C. Iborra-Bernad et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Review Food Science & Technology

A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

Hamed Mirhosseini et al.

FOOD RESEARCH INTERNATIONAL (2012)

Review Food Science & Technology

Application and Functions of Stabilizers in Ice Cream

Maryam Bahramparvar et al.

FOOD REVIEWS INTERNATIONAL (2011)

Article Food Science & Technology

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

Rahil Rezaei et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2011)

Article Food Science & Technology

Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum

Hojjat Karazhiyan et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

Article Food Science & Technology

Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

Christos Soukoulis et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Article Food Science & Technology

Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

Ayse Sibel Akalin et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Food Science & Technology

Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

H. E. Gan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Food Science & Technology

Effects of overrun on structural and physical characteristics of ice cream

RP Sofjan et al.

INTERNATIONAL DAIRY JOURNAL (2004)

Article Agriculture, Dairy & Animal Science

Ice cream structural elements that affect melting rate and hardness

MR Muse et al.

JOURNAL OF DAIRY SCIENCE (2004)

Article Food Science & Technology

Rheological quality and stability of yog-ice cream with added inulin

G El-Nagar et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2002)

Article Engineering, Chemical

The effect of salep content on the rheological characteristics of a typical ice-cream mix

S Kaya et al.

JOURNAL OF FOOD ENGINEERING (2001)