Formation and stabilisation of structure in ice-cream and related products

By H. Douglas Goff. 2002

178 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/5afabce25b9a16990b83ece9c67904b593c428ab

Citations in the corpus

• Mechanisms of Ice Crystallization in Ice Cream Production (2010, unknown): “Recirculation does have a beneficial effect on the air cell size, however, because the extra whipping—provided by the increased residence time—breaks the air cells into smaller bubbles (Chang and Hartel 2002; Goff 2002; Thakur and others 2005).”
• How hydrocolloids affect the temporal oral perception of ice cream (2014, unknown): “Sugars also influence the viscosity of the mix (Ablett, Clarke, Izzard, & Martin, 2002; Goff, 2002; Muse & Hartel, 2004).”