continuous process for manufacture of ice cream with sponge or similar base oven and cream ice cream, and ice cream products are obtained.

• 1. 用于冰淇淋产品的冰淇淋棒材插入装置和用于将棒材插入冰淇淋产品的方法 [P] . 中国专利： CN112261876A . 2021-01-22
• 2. 冰淇淋机和使用冰淇淋机生产冰淇淋产品的方法 [P] . 中国专利： CN109152385B . 2020.03.27
• 3. continuous process for manufacture of ice cream with sponge based osimile oven, and creams, ice cream, and ice cream products are obtained. [P] . IT1317910B1 . 2003-07-15

  机译： 用海绵渗透炉制造冰淇淋的连续方法，得到了奶油，冰淇淋和冰淇淋产品。

• 4. continuous process for manufacture of ice cream with sponge or similar base oven and cream ice cream, and ice cream products are obtained. [P] . ITRM20000519D0 . 2000-09-28

  机译： 用海绵或类似的基础烤箱和奶油冰淇淋制造冰淇淋的连续过程，得到冰淇淋产品。

• 5. Improvement in the article component of product type ice cream, in the manufacturing process of the article component of product type and product type ice cream ice cream [P] . BR102017002049A2 . 2018-09-18

  机译： 产品型冰淇淋的制品成分的改善，产品型冰淇淋的制品成分和产品型冰淇淋的制造过程中的改进

• 1. Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt [J] . Douglas W. Olson, Charles Boeneke, Kayanush J. Aryana 食品与营养科学（英文） . 2021,第012期
• 2. Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp [J] . Ogo Ogo, Bai Emmanuella, Efiong Esienanwan, 食品与营养科学（英文） . 2021,第005期
• 3. Dynamic Analysis on the Main Transmission Device of Wooden Ice Cream Sticks Branding Machine [J] . LIU Wenzhi, HUANG Mingjun, LI Weiguo, 东华大学学报（英文版） . 2019,第003期
• 4. ICE CRYSTALLIZATION IN ICE CREAM MANUFACTURING BY COUPLED COMPUTATIONAL FLUID DYNAMICS AND POPULATION BALANCE METHOD [C] . Mark J. Miller, X. Jack Xin, Z.J. Pei, ASME international manufacturing science and engineering conference;MSEC2010 . 2011
• 5. Characterization of fat structures in ice cream and enhancement of their colloidal interactions in ice creams high in unsaturated fat. [D] . Mendez Velasco, Carlos. 2010
• 6. Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream–based milkshake [O] . Kyle S Burger, Eric Stice -1
• 7. PENGGUNAAN ALAT ICE CREAM MAKER UNTUK PEMBUATAN ES KRIM ASAM JAWA (Tamarindus indica L) DENGAN PERUBAHAN VARIABEL WAKTUud(The use of ice cream maker for making ice cream tamarind (Tamarindus indica L) with the change of time variable)ud [O] . NURITASARI YENY INDRA 2013
• 8. Economic Census 2002: Manufacturing, Industry Series. Ice Cream and Frozen Dessert Manufacturing [R] . 2004

• 1. Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period [J] . S. A. Salem ,Fardous M. ,Meead G. H. El-Rashody . 食品与营养科学（英文） . 2017,第5期
• 2. Whey products in ice cream and frozen dairy desserts [J] . . 中国食品工业 . 2008,第2期
• 3. “互联网+冰淇淋机”新型智能冰淇淋机 [C] . Deng Chengwu ,邓承武 ,Zhang Zhenghua . 2017年中国家用电器技术大会 . 2017
• 4. 冰淇淋感官评定方法的建立及菠萝冰淇淋的研制 [A] . 朱川 . 2007