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 Ltd.
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
Journal at Scopus
Article at Scopus
WOS
Journal metrics at WOS
Article at WOS
category (general)
Agricultural and biological sciences
en
Põllumajandus- ja bioloogiateadused
et
Chemistry
en
Keemia
et
category (sub)
Agricultural and biological sciences. Food science
en
Põllumajandus- ja bioloogiateadused. Toiduteadus
et
Chemistry. Analytical chemistry
en
Keemia. Analüütiline keemia
et
kvartiil
Q1
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise
Uurimisrühm
Research group of food science and technology