Predicting Freezing Point of Ice Cream Mix with Infrared Spectroscopy and Chemometrics.

Trinh DT, Mcintosh D, Eckelkamp E, Chen J, Molina-Moctezuma A, Wang T

Open source

DOI: 10.3390/foods15142549
Published: 2026 Jul 19
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15142549,
  title = {Predicting Freezing Point of Ice Cream Mix with Infrared Spectroscopy and Chemometrics.},
  author = {Trinh DT and Mcintosh D and Eckelkamp E and Chen J and Molina-Moctezuma A and Wang T},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15142549},
  url = {https://doi.org/10.3390/foods15142549}
}

RIS

TY  - JOUR
TI  - Predicting Freezing Point of Ice Cream Mix with Infrared Spectroscopy and Chemometrics.
AU  - Trinh DT
AU  - Mcintosh D
AU  - Eckelkamp E
AU  - Chen J
AU  - Molina-Moctezuma A
AU  - Wang T
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15142549
UR  - https://doi.org/10.3390/foods15142549
ER  -

APA

DT, T., D, M., E, E., J, C., A, M., & T, W. (2026). Predicting Freezing Point of Ice Cream Mix with Infrared Spectroscopy and Chemometrics.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15142549

Source records

pubmed · retrieved 2026-09-26T23:03:24.616Z
europe-pmc · retrieved 2026-09-26T23:03:24.622Z
doaj · retrieved 2026-09-26T23:03:24.622Z