Serum separation in molten ice creams produced by low temperature extrusion processes

International Dairy Journal

Volumn 15, Issue 10, 2005, Pages 1074-1085

  Wildmoser, H ^a,b   Jeelani, S A K ^b   Windhab, E J ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b ETH ZURICH   (Switzerland)

Author keywords

Creaming; Foam; Ice cream; Low temperature extrusion; Serum separation

Indexed keywords

EXTRUSION; FATTY ACIDS; LOW TEMPERATURE EFFECTS; MICROSTRUCTURE; MOLTEN MATERIALS; REACTION KINETICS; SEPARATION; SIZE DETERMINATION; VISCOUS FLOW;

BIMODAL ANALYSIS; LOW TEMPERATURE EXTRUSION; MOLTEN ICE CREAMS; TWIN SCREWS;

DAIRY PRODUCTS;

EID: 20344377185     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.10.002     Document Type: Article

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