The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Journal of Food Science

Volumn 84, Issue 9, 2019, Pages 2562-2571

  Wu, Biqing ^a   Freire, Dieyckson O ^a   Hartel, Richard W ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

fat destabilization; ice cream; meltdown; microstructure; viscosity

Indexed keywords

FAT; POLYSORBATE;

ANIMAL; BOVINE; CHEMISTRY; EVALUATION STUDY; FOOD HANDLING; FREEZING; ICE CREAM; MILK; PROCEDURES; VISCOSITY;

ANIMALS; CATTLE; FATS; FOOD HANDLING; FREEZING; ICE CREAM; MILK; POLYSORBATES; VISCOSITY;

EID: 85071274244     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14743     Document Type: Article

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