Physical properties of ice cream containing milk protein concentrates

Journal of Dairy Science

Volumn 88, Issue 3, 2005, Pages 862-871

  Alvarez, V B ^a   Wolters, C L ^a   Vodovotz, Y ^a   Ji, T ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Ice cream; Milk protein concentrate; Physical property

Indexed keywords

FAT; MILK PROTEIN;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; FLOW KINETICS; FOOD HANDLING; HUMAN; ICE CREAM; METHODOLOGY; PARTICLE SIZE; TASTE; TRANSITION TEMPERATURE; VISCOSITY;

CALORIMETRY, DIFFERENTIAL SCANNING; EMULSIONS; FATS; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; ICE CREAM; MILK PROTEINS; PARTICLE SIZE; RHEOLOGY; TASTE; TRANSITION TEMPERATURE; VISCOSITY;

EID: 22144451871     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72752-1     Document Type: Article

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