Application of HACCP to production of ice cream;

The preparation of auricularia auricula and jujube ice cream;

Study on processing technology of low-fat sweet potato ice cream;

Development of Healthy Ice-cream with Konjak;

Corn lactobacillus the ice-cream produce the craft's research;

When the ratio of the replacement increased,the viscosity of the icecream syrup and overrun increased,while the melting resistance and hardness decreased.

Study on the influence of ageing temperature and time on soft-serve ice cream quality;

Study on the effect of lower HLB value emulsifiers on the quality of soft-serve ice cream;

Study on the cooperation influence of stabilizers on soft-serve ice cream quality;