Rheo-reactor for studying the processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice cream

Polymer International

Volumn 52, Issue 4, 2003, Pages 572-575

  Chavez Montes, B Edgar ^a   Choplin, Lionel ^a   Schaer, Eric ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Emulsifier; Fat globules; Foaming; Ice cream; Rheology; Stabilizer

Indexed keywords

COALESCENCE; EMULSIFICATION; FOOD PRODUCTS; MIXTURES; STRUCTURE (COMPOSITION);

RHEO-REACTORS;

RHEOLOGY;

EMULSIFIER; FOAMING; FOOD PROCESSING; MIXING; REACTOR; RHEOLOGY;

EID: 0037397954     PISSN: 09598103     EISSN: None     Source Type: Journal    
DOI: 10.1002/pi.986     Document Type: Article

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