On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride

International Dairy Journal

Volumn 15, Issue 5, 2005, Pages 495-500

  Zhang, Z ^a   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Air interface; Glycerol monooleate; Glycerol monostearate; Ice cream; Immunolabelling; Milk proteins: Fat destabilization

Indexed keywords

AIR; COMPOSITION EFFECTS; GLYCEROL; GOLD; INTERFACES (MATERIALS); MICELLES; OILS AND FATS; PARTICLE SIZE ANALYSIS; PROTEINS; TRANSMISSION ELECTRON MICROSCOPY;

AIR INTERFACE; FAT DESTABILIZATION; GLYCEROL MONOOLEATE (GMO); ICE CREAM;

DAIRY PRODUCTS;

EID: 16244422655     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.08.014     Document Type: Article

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