Fat structure in ice cream: A study on the types of fat interactions

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 152-159

  Méndez Velasco, Carlos ^a   Goff, H Douglas ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Aggregation; Dissociation; Droplets; Interactions; Partial coalescence; Platelet; SDS; Shape

Indexed keywords

DROPS; FLOCCULATION; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PALM OIL; SUNFLOWER OIL;

BRIDGING FLOCCULATION; DROPLET SHAPE; FAT CRYSTALS; ICE CREAMS; INTERACTION; MONOGLYCERIDES; PALM KERNEL OIL; PARTIAL COALESCENCE; SDS; SHAPE;

PARTICLE SIZE;

HELIANTHUS;

EID: 84858722722     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.002     Document Type: Article

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