Effect of the fat globule sizes on the meltdown of ice cream

Journal of Dairy Science

Volumn 84, Issue 1, 2001, Pages 31-37

  Koxholt, M M R ^a   Eisenmann, B ^a   Hinrichs, J ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Fat globule size; Homogenization; Ice cream; Meltdown stability

Indexed keywords

LIPID;

ARTICLE; FLOW KINETICS; FOOD HANDLING; ICE CREAM; METHODOLOGY; PARTICLE SIZE; PHYSICAL CHEMISTRY; TEMPERATURE; TIME;

CHEMISTRY, PHYSICAL; FOOD HANDLING; ICE CREAM; LIPIDS; PARTICLE SIZE; RHEOLOGY; TEMPERATURE; TIME FACTORS;

EID: 0035220135     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74448-7     Document Type: Article

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