NMR assessment of ice cream: Effect of formulation on liquid and solid fat

International Dairy Journal

Volumn 15, Issue 12, 2005, Pages 1225-1233

  Lucas, T ^a   Le Ray, D ^a   Barey, P ^b   Mariette, F ^a  

^a CEMAGREF   (France)

^b Degussa Texturant Sytems   (France)

Author keywords

Aging; Emulsifier; Fat; Milk; NMR; Protein; Relaxation; Viscosity

Indexed keywords

AGING OF MATERIALS; EMULSIFICATION; OILS AND FATS; PROTEINS; VISCOSITY;

MILK; RELAXATION;

NUCLEAR MAGNETIC RESONANCE;

EID: 24044453714     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.06.012     Document Type: Article

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