SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

International Dairy Journal

Volumn 12, Issue 5, 2002, Pages 463-472

Measurement of air cell distributions in dairy foams

(2) Chang, Y a Hartel, R W a

a UNIVERSITY OF WISCONSIN MADISON (United States)

Author keywords

Air cells; Ice cream; Microscopy; Whipped cream

Indexed keywords

EID: 0036092292 PISSN: 09586946 EISSN: None Source Type: Journal
DOI: 10.1016/S0958-6946(01)00171-6 Document Type: Article

Times cited : (65)

References (19)

1
- 0003950612
- Gaithersburg, MD: Aspen Publishers
- (1999) Microstructural principles of food processing and engineering (2nd ed.) , pp. 313-318
- Aguilera, J.M.¹ Stanley, D.W.²

2
- 0000938597
- Dairy foam
- E. Dickinson, & G. Stainsby (Eds.). New York: Elsevier Applied Science
- (1988) Advances in food emulsions and foams , pp. 221-255
- Anderson, M.¹ Brooker, B.E.²

3
- 0002450979
- The microscopical examination of the texture and structure of ice cream
- (1960) Ice Cream Trade Journal , vol.62-63 , pp. 168-172
- Arbuckle, W.S.¹

4
- 0006052609
- Fat-smoothness research
- (1954) Ice Cream Field , vol.64 , Issue.4 , pp. 98
- Arbuckle, W.S.¹ Cremers, L.F.²

5
- 0006050985
- Methods for characterization of structure in whipping dairy-based emulsions
- A. G. Gaonkar (Ed.). New York: Elsevier Applied Science
- (1995) Characterization of foods: Emerging methods , pp. 59-91
- Barfod, N.M.¹

6
- 0002982424
- Behavior of an aerated food model
- E. Dickinson (Ed.). London: The Royal Society of Chemistry
- (1987) Food emulsions and foams , pp. 129-143
- Bee, R.D.¹

7
- 0000951765
- Ice cream
- S. E. Friberg, & K. Larsson (Eds.). New York: Marcel Dekker
- (1997) Food emulsions (3rd ed.) , pp. 413-490
- Berger, K.G.¹

8
- 0002089554
- Ice cream
- G. Vaughan (Ed.). London: Academic Press
- (1979) Food microscopy , pp. 499-529
- Berger, K.G.¹ White, G.W.²

9
- 0006050986
- Smoothness and keeping qualities in ice cream as affected by solids
- (1915) Virginia Experimental Station , vol.7 , pp. 154-159
- Brainerd, W.K.¹

10
- 0000670663
- Observations of the whipping characteristics of cream
- (1988) Journal of Dairy Science , vol.71 , pp. 857-862
- Bruhn, C.M.¹ Bruhn, J.C.²

11
- 0001811348
- A low-temperature scanning electron microscopy study of ice cream. I. Techniques and general microstructure
- (1992) Food Structure , vol.11 , pp. 11-23
- Caldwell, K.B.¹ Goff, H.D.² Stanley, D.W.³

12
- 0003692023
- Ph.D. dissertation, University of Wisconsin, Madison
- (2000) Air cell measurements in dairy foam systems , pp. 296
- Chang, Y.H.¹

13
- 0000382129
- Determination of ice crystal size distributions in frozen desserts
- (1991) Journal of Dairy, Science , vol.74 , pp. 3334-3344
- Donhowe, D.P.¹ Hartel, R.W.² Bradley, R.B.³

14
- 4243254349
- Ph.D. dissertation, Technical University of Munchen-Weihenstephan
- (1998) Effect of ingredients on the microstructural stability of ice cream , pp. 159
- Groh, B.¹

15
- 0004231919
- New York: Plenum Press
- (1994) Introduction to microscopy by means of light electrons X-rays or acoustics (2nd ed)
- Rochow, T.G.¹ Tucker, P.A.²

16
- 0002276227
- Foaming of ice cream and the time stability of its bubble size distribution
- K. Niranjan (Ed.). St Paul: Eagan Press
- (1999) Bubbles in food , pp. 45-53
- Rohenkohl, H.¹ Kohlus, P.²

17
- 0024023533
- Low temperature scanning electron microscopy: Advantages and applications
- (1988) Scanning Microscopy , vol.2 , Issue.2 , pp. 835-849
- Sargent, J.A.¹

18
- 0041476317
- On the stability of the gas phase in ice cream
- E. Dickinson, & J. M. Rodriguez Patino (Eds.). Cambridge: Royal Society of Chemistry
- (1999) Food emulsions and foams: Interfaces interactions and stability , pp. 151-162
- Turan, S.¹ Kirkland, M.² Bee, R.³

19
- 0011943989
- Sizing particles using the microscope
- J. D. Stockham, & E. G. Fochtman (Eds.). Ann Arbor: Ann Arbor Science
- (1977) Particle Size Analysis , pp. 23-38
- Yamate, G.¹ Stockham, J.D.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.