Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes

Journal of Dairy Science

Volumn 92, Issue 5, 2009, Pages 1864-1875

  Innocente, N ^a   Biasutti, M ^a   Venir, E ^a   Spaziani, M ^a   Marchesini, G ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

High pressure homogenization; Ice cream mix; Particle size distribution; Rheology

Indexed keywords

GLYCOLIPID; GLYCOPROTEIN; MILK FAT GLOBULE;

ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; ICE CREAM; METHODOLOGY; PARTICLE SIZE; PRESSURE; SHEAR STRENGTH; TIME; VISCOSITY;

FOOD HANDLING; GLYCOLIPIDS; GLYCOPROTEINS; ICE CREAM; PARTICLE SIZE; PRESSURE; RHEOLOGY; SHEAR STRENGTH; TIME FACTORS; VISCOSITY;

EID: 67651154360     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1797     Document Type: Article

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