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Ice cream structure modification by ice-binding proteins

author
statement of authorship
Aleksei Kaleda, Robert Tsanev, Tiina Klesment, Raivo Vilu, Katrin Laos
source
publisher
journal volume number month
Vol. 246
year of publication
pages
p. 164-171
url
ISSN
0308-8146
notes
Bibliogr.: 43 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
Ice cream microstructure
Ice recrystallization inhibition
Ice-binding protein (antifreeze protein)
Reserch Group
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