| 1 |
Ice Crystal Growth in Sucrose Solutions Containing Kappa- and Iota-Carrageenans
Kiran-Yildirim B, Gaukel V
Chemical Engineering & Technology, 43(6), 1040, 2020 |
| 2 |
Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT
Vicent V, Ndoye FT, Verboven P, Nicolai B, Alvarez G
Journal of Food Engineering, 246, 232, 2019 |
| 3 |
The effect of surface charge on the thermal stability and ice recrystallization inhibition activity of antifreeze protein III (AFP III)
Deller RC, Carter BM, Zampetakis I, Scarpa F, Perriman AW
Biochemical and Biophysical Research Communications, 495(1), 1055, 2018 |
| 4 |
Influence of acid hydrolysis and dialysis of kappa-carrageenan on its ice recrystallization inhibition activity
Leiter A, Mailander J, Wefers D, Bunzel M, Gaukel V
Journal of Food Engineering, 209, 26, 2017 |
| 5 |
Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream
Tsevdou M, Gogou E, Dermesonluogiu E, Taoukis P
Journal of Food Engineering, 148, 35, 2015 |
