Enhancing ice cream qualities with novel rice husk cellulose nanocrystal applications
N Samsalee, J Meerasri… - International Journal of …, 2024 - Wiley Online Library
Cellulose nanocrystals derived from rice husk (CNC) using a chemical method combined
with high‐pressure homogenisation, were investigated for their application in ice cream …
with high‐pressure homogenisation, were investigated for their application in ice cream …
Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation
R Guo, J Xiong, P Li, C Ma… - International Journal of …, 2024 - Wiley Online Library
This study prepared six different ice creams to investigate the effect of yeast protein (YP) on
their sensory, rheological, thermal properties and fat destabilisation. Results indicated that …
their sensory, rheological, thermal properties and fat destabilisation. Results indicated that …
[PDF][PDF] Effect of Selected Process Variables on Ice Cream Made by Flash Freezing
M Bohra - 2023 - ecommons.cornell.edu
This study investigated the impact of flash freezing using supercritical carbon dioxide (SC-
CO2) on ice cream quality. The study analyzed the effects of the temperature (15-30° C) of …
CO2) on ice cream quality. The study analyzed the effects of the temperature (15-30° C) of …