Determination of physical properties of tagatose in water and in ice cream mix to support ice cream formulation – A short communication

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: June 2026

Source: Journal of Food Engineering, Volume 412

Author(s): Lauren Peck, Prateek Sharma, H. Douglas Goff, Joy Waite-Cusic, Zeynep Atamer

Publication date: June 2026Source: Journal of Food Engineering, Volume 412Author(s): Lauren Peck, Prateek Sharma, H. Douglas Goff, Joy Waite-Cusic, Zeynep Atamer Read More

Related posts:

Default ThumbnailDetermination of physical properties of tagatose in water and in ice cream mix to support ice cream formulation – A short communication Default ThumbnailStructural and rheological properties of four pectins and their application in yogurt Default ThumbnailDevelopment of a high-accuracy multilayer perceptron-based soft sensor for real-time monitoring of supersaturation and dry substance content in vacuum pan crystallization Default ThumbnailInteractions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution Default ThumbnailEnhancing the oral processing and swallowing performance of cod soft gels Default ThumbnailEnhancing the oral processing and swallowing performance of cod soft gels