industrial ice cream
Selected indexed studies
- Functional ice cream health benefits and sensory implications. (Food Res Int, 2022) [PMID:36192980]
- Ice cream structure modification by ice-binding proteins. (Food Chem, 2018) [PMID:29291835]
- Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream. (J Food Prot, 2017) [PMID:28207305]
_Worker-drafted node — pending editorial review._
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Sources
- Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream. (2017) pubmed
- Functional ice cream health benefits and sensory implications. (2022) pubmed
- Ice cream structure modification by ice-binding proteins. (2018) pubmed
- The use of mare's milk for yogurt ice cream and synbiotic ice cream production. (2024) pubmed
- Optimization of L-glutaminase production by Monascus ruber URM 8542 isolated from ice cream industrial effluent. (2023) pubmed
- The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review. (2025) pubmed
- Ice cream structural elements that affect melting rate and hardness. (2004) pubmed
- Partition of milk phospholipids during ice cream manufacturing. (2023) pubmed
- Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey. (2024) pubmed
- Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass. (2006) pubmed