The physics of ice cream

Article Properties
Cite
Clarke, Chris. “The Physics of Ice Cream”. Physics Education, vol. 38, no. 3, 2003, pp. 248-53, https://doi.org/10.1088/0031-9120/38/3/308.
Clarke, C. (2003). The physics of ice cream. Physics Education, 38(3), 248-253. https://doi.org/10.1088/0031-9120/38/3/308
Clarke C. The physics of ice cream. Physics Education. 2003;38(3):248-53.
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Refrences
Title Journal Journal Categories Citations Publication Date
Title 2002
Citations
Title Journal Journal Categories Citations Publication Date
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  • Technology: Engineering (General). Civil engineering (General): Mechanics of engineering. Applied mechanics
 2024
Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream Current Research in Food Science 6 2023
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Ductile cooling phase change material

 Nanoscale Advances
  • Science: Chemistry
  • Science: Chemistry: General. Including alchemy
  • Technology: Chemical technology
  • Science: Chemistry
  • Technology: Electrical engineering. Electronics. Nuclear engineering: Materials of engineering and construction. Mechanics of materials
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  • Technology: Chemical technology: Chemical engineering
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Citations Analysis
Category Category Repetition
Science: Chemistry7
Technology: Electrical engineering. Electronics. Nuclear engineering: Materials of engineering and construction. Mechanics of materials5
Science: Physics3
Science: Chemistry: Physical and theoretical chemistry2
Technology: Mechanical engineering and machinery2
Technology: Engineering (General). Civil engineering (General): Mechanics of engineering. Applied mechanics2
Technology: Chemical technology2
Medicine: Medicine (General): Medical technology2
Technology: Chemical technology: Biotechnology2
Science: Physics: Atomic physics. Constitution and properties of matter1
Education: Education (General)1
Science: Chemistry: General. Including alchemy1
Technology: Mining engineering. Metallurgy1
Technology: Chemical technology: Food processing and manufacture1
Technology: Home economics: Nutrition. Foods and food supply1
Agriculture1
Agriculture: Agriculture (General)1
Technology: Chemical technology: Polymers and polymer manufacture1
Technology: Chemical technology: Chemical engineering1
Technology: Engineering (General). Civil engineering (General)1
The category Science: Chemistry 7 is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Novel preparative method for porous hydrogels using overrun process and was published in 2004. The most recent citation comes from a 2024 study titled Microstructure of ice with physical crosslinking structure and its mechanical properties under impact load. This article reached its peak citation in 2006, with 3 citations. It has been cited in 14 different journals, 7% of which are open access. Among related journals, the Journal of Biomedical Materials Research Part B: Applied Biomaterials cited this research the most, with 2 citations. The chart below illustrates the annual citation trends for this article.
Citations used this article by year