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IIR document

Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties.

• Author(s) : DU X., LI H., PAN N., WAN W., SUN F., XIA X., SHAO M., WANG C.
• Publication date: 2022/01
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 133
• Formats : PDF

IIR document

Optimization of the formulation of a phase change slurry.

• Author(s) : NIEDERMAIER S., GÖHRING A., BIEDENBACH M., et al.
• Publication date: 2016/05/18
• Languages : English
• Source: 11^th IIR Conference on Phase-Change Materials and Slurries for Refrigeration and Air Conditioning. Proceedings: Karlsruhe, Germany, May 18-20, 2016.
• Formats : PDF

IIR document

Heat exchange performance of paraffin based phase change material emulsions.

• Author(s) : AGRESTI F., FEDELE L., SCATTOLINI M., BARISON S.
• Publication date: 2024/05/31
• Languages : English
• Source: 14^th IIR Conference on Phase-Change Materials and Slurries for Refrigeration and Air Conditioning. Proceedings:  Paris France, May 29-31, 2024.
• Formats : PDF

Anti-ice nucleating activity of polyphenol compounds against silver iodide.

• Author(s) : KOYAMA T., INADA T., KUWABARA C., et al.
• Publication date: 2014/10
• Languages : English
• Source: Cryobiology - vol. 69 - n. 2

IIR document

Nucleation of PCMs in confined geometries.

• Author(s) : HAGELSTEIN G., GSCHWANDER S.
• Publication date: 2016/05/18
• Languages : English
• Source: 11^th IIR Conference on Phase-Change Materials and Slurries for Refrigeration and Air Conditioning. Proceedings: Karlsruhe, Germany, May 18-20, 2016.
• Formats : PDF

IIR document

Standardization of PCM characterization via DSC.

• Author(s) : GSCHWANDER S., HAUSSMANN T., HAGELSTEIN G., et al.
• Publication date: 2016/05/18
• Languages : English
• Source: 11^th IIR Conference on Phase-Change Materials and Slurries for Refrigeration and Air Conditioning. Proceedings: Karlsruhe, Germany, May 18-20, 2016.
• Formats : PDF

IIR document

Control of the process of structure formation of “premium” class ice cream using monostabilizers.

• Author(s) : TVOROGOVA A. A., KAZAKOVA N. V., SHOBANOVA T. V., et al.
• Publication date: 2019/08/24
• Languages : English
• Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
• Formats : PDF

IIR document

Characterization of an n-octadecane PCS in a 0.5 m ³ storage tank test facility.

• Author(s) : BIEDENBACH M., POETZSCH L., GSCHWANDER S.
• Publication date: 2019/08
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 104
• Formats : PDF

IIR document

Heat transfer characteristics of phase change emulsions with solidification of phase change material particles in a circular tube.

• Author(s) : MORIMOTO T., SUZUKI K., KUMANO H.
• Publication date: 2020/06
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 114
• Formats : PDF

IIR document

Thermophysical properties of a phase change dispersion for cooling around 50 °C.

• Author(s) : FISCHER L., MURA E., O'NEILL P., ARX S. von, WORLITSCHEK J., QIAO G., LI Q., DING Y.
• Publication date: 2020/11
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 119
• Formats : PDF

The different roles of emulsifiers in conventionally freezered and ultra-low-temperature-extruded ice cream.

• Author(s) : EISNER M. D., WILDMOSER H., WINDHAB E. J.
• Publication date: 2004
• Languages : English
• Keywords : Structure, Emulsifier, Research, Quality, Expérimentation, Ice cream
• Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.

The influence of emulsifiers on heat-shock stability of ice cream.

• Author(s) : BARFOD N. M.
• Publication date: 2004
• Languages : English
• Keywords : Thermal shock, Ice, Emulsifier, Bubble, Air, Quality, Expérimentation, Crystal, Ice cream, Melting
• Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.

IIR document

EFFET DE LA DOSE ET DU DEBIT DE DOSE SUR LA CAPACITE EMULSIFIANTE DES PROTEINES DE POULET IRRADIE ET ENTREPOSE A 4 DEG C.

EFFECT OF DOSE AND DOSE RATE ON THE EMULSIFYING CAPACITY OF PROTEINS OF CHICKEN IRRADIATED AND STORED AT 4 DEG C.

• Author(s) : LATREILLE B., et al.
• Publication date: 1991/08/10
• Languages : French
• Keywords : Poultry, Irradiation, Emulsifier, Chilling, Protein, Chicken
• Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
• Formats : PDF

An overview of new ice cream ingredient technologies.

• Author(s) : THARP B. W.
• Publication date: 2004
• Languages : English
• Keywords : Emulsifier, Milk, Protein, Sugar, Stabilizer, Enzyme, Ice cream, Additive
• Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.

IIR document

Preventive effect of polyols on the deterioration and demulsification of emulsified surimi during frozen storage.

• Author(s) : OKAZAKI E., YAKU S., FUKUDA Y., et al.
• Publication date: 2003/08/17
• Languages : English
• Source: 21^st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
• Formats : PDF