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Journal of Food Science|February 27, 2026
Microstructural and Physical Properties of High-Protein, High-Overrun Frozen DessertsSamantha R VanWees, Scott A Rankin, Richard W HartelJournal of Texture Studies|June 29, 2019
The microstructural, melting, rheological, and sensorial properties of high-overrun frozen dessertsSamantha R VanWees, Scott A Rankin, Richard W HartelComprehensive Reviews in Food Science and Food Safety|December 26, 2021
Shrinkage in frozen dessertsSamantha R VanWees, Scott A Rankin, Richard W HartelJournal of Food Science|February 6, 2026
Shrinkage and Storage Stability of High-Protein, High-Overrun Frozen DessertsSamantha R VanWees, Scott A Rankin, Richard W HartelPageof 1