Effects of overrun on structural and physical characteristics of ice cream

By R. Sofjan, R. Hartel. 2004

361 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/20a1e5205ba3dcce8470c86c764151ac1985df21

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Mortazavian
2. R. Mohammadi
3. A. Cruz
4. R. Khosrokhavar

In Molecular Biology

1. R. Mohammadi
2. A. Cruz
3. A. Mortazavian
4. R. Khosrokhavar

Citations in the corpus

• Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “In ice cream manufacture, overrun affects the structure of the final product, since the presence of air gives the ice cream an agreeable light texture as well as melting and hardness characteristics that affect its sensory properties (Sofjan and Hartel 2004).”