Ice cream structure modification by ice-binding proteins
author
Kaleda, Aleksei
Tsenov, Robert
Klesment, Tiina
Vilu, Raivo
Laos, Katrin
statement of authorship
Aleksei Kaleda, Robert Tsanev, Tiina Klesment, Raivo Vilu, Katrin Laos
source
Food Chemistry
publisher
Elsevier
journal volume number month
Vol. 246
year of publication
2018
pages
p. 164-171
url
https://doi.org/10.1016/j.foodchem.2017.10.152
subject term
jäätis
jää
antifriisid
valgud
kristallisatsioon
keyword
Ice cream microstructure
Ice recrystallization inhibition
Ice-binding protein (antifreeze protein)
ISSN
0308-8146
notes
Bibliogr.: 43 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/24039
https://www.scopus.com/record/display.uri?eid=2-s2.0-85033482984&origin=inward&txGid=9faa525d3a89d0349ca7f7601f42c308
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2021
https://www.webofscience.com/wos/woscc/full-record/WOS:000419102000021
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
Chemistry
Keemia
category (sub)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
Chemistry. Analytical chemistry
Keemia. Analüütiline keemia
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise
Reserch Group
Research group of food science and technology
,
Toidusüsteemide uurimisrühm (kuni 2022)