Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems

Journal of Dairy Science

Volumn 85, Issue 11, 2002, Pages 2722-2732

  Regand, A ^a   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Ice cream; Ice recrystallization; Microscopy; Stabilizer

Indexed keywords

PHASEOLUS (ANGIOSPERM);

BIOPOLYMER; ICE; MILK PROTEIN;

ANIMAL; ARTICLE; CHEMICAL MODEL; CHEMISTRY; CRYSTALLIZATION; ELECTRON MICROSCOPY; FOOD FREEZING; GEL; ICE CREAM; STANDARD; TEMPERATURE;

ANIMALS; BIOPOLYMERS; CRYSTALLIZATION; FROZEN FOODS; GELS; ICE; ICE CREAM; MICROSCOPY, ELECTRON; MILK PROTEINS; MODELS, CHEMICAL; TEMPERATURE;

EID: 0036835911     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74359-2     Document Type: Article

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