Designing multiscale structures for desired properties of ice cream

Industrial and Engineering Chemistry Research

Volumn 47, Issue 17, 2008, Pages 6362-6367

  Crilly, James F ^a   Russell, Andrew B ^a   Cox, Andrew R ^a   Cebola, Deryck J ^a  

^a UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORINE COMPOUNDS; COLLOIDS; CRYSTALLOGRAPHY; DATA STORAGE EQUIPMENT; DOPING (ADDITIVES); DYNAMICS; EMULSIFICATION; ICE; MATRIX ALGEBRA; PRODUCT DESIGN; STRUCTURAL PROPERTIES; SUGAR (SUCROSE); SUGARS; SULFUR COMPOUNDS; TECHNOLOGY;

CHALLENGING TASK; CONTINUOUS PHASE; DESIGN CAPABILITY; DISPERSED PHASES; DISPROPORTIONATION; HYDROPHOBINS; ICE CREAMS; ICE PARTICLES; ICE STRUCTURING PROTEIN; INTERFACIAL BEHAVIORS; INTERFACIAL DYNAMICS; LOW TEMPERATURE EXTRUSION; MICRO-STRUCTURAL; MULTI-PHASE STRUCTURES; MULTI-SCALE STRUCTURES; NEW TECHNOLOGIES; NUTRITIONAL PROPERTIES; ORGANOLEPTIC PROPERTIES; PHYSICO-CHEMICAL PROCESSES; PROCESSING TECHNIQUES; RELATIVE DENSITIES;

PHASE INTERFACES;

EID: 51849085126     PISSN: 08885885     EISSN: None     Source Type: Journal    
DOI: 10.1021/ie701773z     Document Type: Conference Paper

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