• Eestlastele maitseb jäätis : [vestlus M.Friedenthaliga]Visnapuu, ManonaSõnumileht1999 / lk. 18
• Functional analysis of ice-binding proteins and practical application in ice cream = Jääga seonduvate valkude funktsionaalne analüüs ja kasutamine jäätisesKaleda, Aleksei2018 https://digi.lib.ttu.ee/i/?11144 https://www.ester.ee/record=b5172715*est
• Ice cream structure modification by ice-binding proteinsKaleda, Aleksei; Tsenov, Robert; Klesment, Tiina; Vilu, Raivo; Laos, KatrinFood Chemistry2018 / p. 164-171 https://doi.org/10.1016/j.foodchem.2017.10.152 https://www.scopus.com/sourceid/24039 https://www.scopus.com/record/display.uri?eid=2-s2.0-85033482984&origin=inward&txGid=9faa525d3a89d0349ca7f7601f42c308 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000419102000021
• Ice re-crystallization in 10% fat ice cream using ice structuring proteins type 1 from fishKlesment, Tiina; Kõrge, Kristi; Sannik, Urmas; Laos, KatrinProceedings of the 2014 International Conference on Food Properties (ICFP2014) : Kuala Lumpur, Malaysia, January 24-26, 20142014
• Ice re-crystallization in ice cream using ice structuring proteins from fishKlesment, Tiina; Kõrge, Kristi; Laos, KatrinFOODBALT-2012 : 7th Baltic Conference on Food Science and Technology "Innovative and Healthy Food for Consumers", May 17-18, 2012 : abstracts2012
• Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storageKlesment, Tiina; Stekolštšikova, Jelena; Laos, KatrinProceedings of the Estonian Academy of Sciences2014 / p. 193-198 : ill https://artiklid.elnet.ee/record=b2673982*est https://doi.org/10.3176/proc.2014.2.09 https://www.scopus.com/sourceid/11500153303 https://www.scopus.com/record/display.uri?eid=2-s2.0-84901289656&origin=inward&txGid=9f66aa54a64618259e090a6dd90030d4 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=P%20EST%20ACAD%20SCI&year=2014 https://www.webofscience.com/wos/woscc/full-record/WOS:000337664000009
• Jäätis on nüüdsest poolkohustuslik? : [artiklis mainitud ka TTÜst Eesti Vabariigi teaduspreemia saanuid]Lehtna, BarbaraEesti Üliõpilasleht2010 / lk. 10
• Koolilapsed analüüsivad kolledžis jäätist ja krõpseSommer-Kalda, SirlePõhjarannik2012 / lk. 3 : ill
• Mida teame jäätisest?Friedenthal, MargusKodu1999 / 5, lk. 52-53: ill
• Miks on jäätises ained, mis soodustavad soolepõletikku või mida kasutatakse lihalindude kehamassi kasvatamiseks? [Võrguväljaanne]Koppel, Kaiegeenius.ee2021 https://laser.geenius.ee/rubriik/toit/miks-on-jaatises-ained-mis-soodustavad-soolepoletikku-voi-mida-kasutatakse-lihalindude-kehamassi-kasvatamiseks-millist-jaatist-tasub-suua-milline-tuleks-poodi-jatta/
• Sensory perception and preferences of oat-based vanilla-flavoured frozen desserts among children (aged 8–16) and adultsVaikma, Helen; Maasikmets, Maarja; Kuldjärv, Rain; Kutti, Mari-Liis; Rosenvald, Sirli; Straumite, Evita; Stulova, IrinaFood quality and preference2025 / art. 105533 https://doi.org/10.1016/j.foodqual.2025.105533
• Study of the functionality of selected hydrocolloids and their blends on storage quality of 10% dairy fat and 13% vegetable fat vanilla ice creamKlesment, TiinaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 100
• Sõprade ühisest unistusest sündisid taimsed käsitööjäätisedMänniste, AgnesMente et Manu2017 / lk. 36-41 : fot https://www.ttu.ee/public/m/mente-et-manu/MM_02_2017/index.html https://artiklid.elnet.ee/record=b2816037*est
• The influence of hydrocolloids on storage quality of 10% dairy fat ice creamKlesment, Tiina; Stekolštšikova, Jelena; Laos, KatrinAgronomy research2011 / p. 403-408
• The influence of some hydrocolloids and their blends on crystallization behaviour of ice creamKlesment, Tiina; Stekolštšikova, Jelena; Laos, Katrin11th International Hydrocolloid Conference : Purdue University, USA, May 14-18, 20122012