Journal Article

·2022

Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

Hatice Beki̇roğlu YTU , Hamza Göktaş YTU , Dila Karaibrahim YTU , Fatih Bozkurt YTU , Osman Sağdıç YTU

International Journal of Gastronomy and Food Science

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Ice cream Food science Chemistry Milk fat Rheology Materials science Linseed oil Composite material

Subject Areas

Nuts composition and effects ·Nutrition and Dietetics ·Health Sciences
Meat and Animal Product Quality ·Animal Science and Zoology ·Life Sciences
Bee Products Chemical Analysis ·Insect Science ·Life Sciences

Citations by Year

OpenAlex SDG Match

SDGs auto-classified by OpenAlex (score ≥ 0.4 shown).

Zero hunger 42%

Related Articles

Other articles contributing to the same SDGs.

2026

Bioedaphic stimulation and physiological response in Cicer arietinum bioaugmented with nutrient-solubilizing and pesticide-degrading Burkholderia species

Plant Physiology and Biochemistry

2026 · 1 citations

Two-dimensional (2D) Transition Metal Carbides/Nitrides (MXenes) and Transition Metal Borides (MBenes) as Emerging Functional Materials for Electrochemical Detection of Food Contaminants

Food Chemistry

2026

Correction: Inhibition effects of amino acids on polyphenol oxidase activity isolated from medlar fruit

Biotechnology Letters

2026 · 1 citations

The relationship between gut microbiota and neurodegenerative diseases: a genetic and epigenetic perspective

Metabolic Brain Disease
All articles