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Journal of Food Science|October 16, 2020
Effects of structural attributes on the rheological properties of ice cream and melted ice creamDieyckson O Freire, Biqing Wu, Richard W HartelJournal of Food Science|August 20, 2019
The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown BehaviorBiqing Wu, Dieyckson O Freire, Richard W HartelComprehensive Reviews in Food Science and Food Safety|July 15, 2025
The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive ReviewBiqing Wu, Didem Sözeri Atik, Dieyckson O Freire, et al.Journal of Food Science|December 28, 2024
Composition, microstructure, rheology, and meltdown behavior of commercial nondairy frozen dessertsDieyckson O Freire, Didem Sözeri Atik, Payton M Gladem, et al.Food Hydrocolloids|March 23, 2026
Effect of barium sulfate, thickener type, and saline solution on the rheological properties of liquids used for instrumental swallowing assessmentRodolfo Peña-Chávez, Dieyckson O Freire, Mark Nicosia, et al.Pageof 1