Ice cream structure modification by ice-binding proteins

Food Chemistry

Volumn 246, Issue , 2018, Pages 164-171

  Kaleda, Aleksei ^a,b   Tsanev, Robert ^a,b   Klesment, Tiina ^a,b   Vilu, Raivo ^a,b   Laos, Katrin ^a,b  

^a TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

^b Akadeemia tee 15A   (Estonia)

Author keywords

Ice cream microstructure; Ice recrystallization inhibition; Ice binding protein (antifreeze protein)

Indexed keywords

AGGREGATES; CRYSTAL MICROSTRUCTURE; ICE CONTROL; PROTEINS; RECRYSTALLIZATION (METALLURGY);

ANTIFREEZE PROTEIN; ICE BINDING PROTEINS; ICE CREAMS; ICE CRYSTALS; IN-CONTROL; RIGID NETWORKS; SHAPE PRESERVATION; STRUCTURE MODIFICATION;

ICE;

ANTIFREEZE PROTEIN; ICE; RECOMBINANT PROTEIN; FISH PROTEIN; PLANT PROTEIN;

ARTICLE; BACTERIAL CELL; CONTROLLED STUDY; CRYSTAL; CRYSTALLIZATION; ESCHERICHIA COLI; ICE CREAM; MELTING POINT; NONHUMAN; PROTEIN EXPRESSION; RYE; SENSORY ANALYSIS; ANIMAL; CHEMISTRY; FOOD HANDLING; FREEZING; GENETICS; PROCEDURES; SECALE;

ANIMALS; ANTIFREEZE PROTEINS; CRYSTALLIZATION; FISH PROTEINS; FOOD HANDLING; FREEZING; ICE CREAM; PLANT PROTEINS; SECALE;

EID: 85033482984     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.10.152     Document Type: Article

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