Research graph
References from Effect of Hyaluronic Acid Molecular Weight on Physicochemical and Rheological Properties of Ice Cream. Local targets link to admitted publications; unresolved targets remain external evidence.
Enhancing Low‐Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality
2024 · External reference
Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated With Gum Arabic and Desert Truffle
2024 · External reference
Hyaluronic Acid and Controlled Release: A Review
10.3390/molecules25112649 · 2020 · External reference
Effects of Milk Protein‐Polysaccharide Interactions on the Stability of Ice Cream Mix Model Systems
10.1016/j.foodhyd.2014.11.027 · 2015 · External reference
Interactions of Polysaccharide Stabilisers With Casein Aggregates in Stirred Skim‐Milk Yoghurt
10.1016/j.idairyj.2004.12.004 · 2005 · External reference
10.1201/9781003355441-11
10.1201/9781003355441-11 · 2024 · External reference
Colloidal Aspects of Ice Cream—A Review
10.1016/s0958-6946(97)00040-x · 1997 · External reference
Synthesis and Immunological Characterization of Modified Hyaluronic Acid Hexasaccharide Conjugates
10.1021/jo4012442 · 2013 · External reference
Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations
10.3390/foods13030447 · 2024 · External reference
Unresolved reference
2016 · External reference
Kefir Ice Cream Flavored With Fruits and Sweetened With Honey: Physical and Chemical Characteristics and Acceptance
2018 · External reference
10.1016/j.foodhyd.2025.111118
10.1016/j.foodhyd.2025.111118 · External reference
Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties
10.3390/foods13050690 · 2024 · External reference
Impact of Different Molecular Weight Hyaluronic Acid on the Functional Properties of Process Cheese Products With Varying Moisture Levels
10.1016/j.afres.2025.100994 · 2025 · External reference
Sensory Profile, Consumer Acceptance and Driving Sensory Attributes for Commercial Vanilla Ice Creams Marketed in the United States
10.1111/1471-0307.12314 · 2016 · External reference
10.1016/j.crfs.2023.100531
10.1016/j.crfs.2023.100531 · External reference
Use of Hydrocolloids as Cryoprotectant for Frozen Foods
2018 · External reference
10.1007/978-1-4615-0163-3
10.1007/978-1-4615-0163-3 · 2003 · External reference
Rheological, Structural, and Water‐Immobilizing Properties of Mung Bean Protein‐Based Fermentation‐Induced Gels: Effect of pH‐Shifting and Oil Imbedment
10.1016/j.foodhyd.2022.107607 · 2022 · External reference
Ice Cream: Foam Formation and Stabilization—A Review
10.1080/87559120903564472 · 2010 · External reference
Evaluation of Virgin Coconut Oil‐In‐Water Emulsion Stability: Insights From Creaming Index and Polarised Light Microscopy
2024 · External reference
Impact of Transglutaminase Treated Micellar Casein Concentrate and Milk Protein Concentrate on the Functionality of Processed Cheese Product Slice Formulations
10.48130/fmr-2023-0031 · 2023 · External reference
Hyaluronic Acid Role in Biomaterials Prevascularization
10.1002/adhm.202402045 · 2024 · External reference
Effects of Overrun on Structural and Physical Characteristics of Ice Cream
10.1016/j.idairyj.2003.08.005 · 2004 · External reference
Effect of Hyaluronic Acid on Milk Properties: Rheology, Protein Stability, Acid and Rennet Gelation Properties
10.1016/j.foodhyd.2022.107740 · 2022 · External reference
Effect of Hyaluronic Acid and Kappa‐Carageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water‐Holding, and Emulsification Properties
10.3390/foods12050913 · 2023 · External reference
Unresolved reference
2012 · External reference
The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior
10.1111/1750-3841.14743 · 2019 · External reference
Hyaluronic Acid‐Based Hydrogels: From a Natural Polysaccharide to Complex Networks
10.1039/c2sm06463d · 2012 · External reference
10.1111/1750‐3841.12539
10.1111/1750‐3841.12539 · External reference