Kaleda, A., Tsanev, R., Klesment, T., Vilu, R., Laos, K.,

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

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

Chemistry

category (sub)

Agricultural and biological sciences. Food science

Chemistry. Analytical chemistry

kvartiil

TTÜ department

keemia ja biotehnoloogia instituut

language

inglise

Uurimisrühm

Research group of food science and technology, Toidusüsteemide uurimisrühm (kuni 2022)

Kaleda, A., Tsanev, R., Klesment, T., Vilu, R., Laos, K., Ice cream structure modification by ice-binding proteins // Food Chemistry (2018) Vol. 246, p. 164-171. https://doi.org/10.1016/j.foodchem.2017.10.152