Fat structure in ice cream: A study on the types of fat interactions
- 31 October 2012
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 29 (1), 152-159
- https://doi.org/10.1016/j.foodhyd.2012.02.002
Abstract
No abstract availableKeywords
This publication has 29 references indexed in Scilit:
- Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stabilityInternational Dairy Journal, 2012
- Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High‐Oleic Sunflower OilJournal of Food Science, 2010
- Nutritionally optimized ice cream fatsLipid Technology, 2009
- Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloidFood Hydrocolloids, 2008
- Visualizing the Structure of Triglyceride Nanoparticles in Different Crystal ModificationsLangmuir, 2007
- Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsionsFood Hydrocolloids, 2006
- Characterisation of ice cream containing flaxseed oilInternational Journal of Food Science & Technology, 2006
- Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsionsFood Hydrocolloids, 2005
- Crystal Comets: Dewetting During Emulsion Droplet CrystallizationAustralian Journal of Chemistry, 2005
- Emulsions under shear—the formation and properties of partially coalesced lipid structuresFood Hydrocolloids, 2001