Microfluidization of full-fat ice cream mixes: Effects on rheology and microstructure

Journal of Food Process Engineering

Volumn 43, Issue 2, 2020, Pages

  Cavender, George A ^a   Kerr, William L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PARTICLE SIZE; PROTEINS; SCANNING ELECTRON MICROSCOPY; SHEAR THINNING;

COMPONENT INTERACTION; FREQUENCY RANGES; HIGH PRESSURE HOMOGENIZATION; LOCUST BEAN GUM; MICROFLUIDIZATION; PROTEIN COMPONENTS; SENSORY PROPERTIES; SHEAR-THINNING BEHAVIOR;

ICE CONTROL;

EID: 85077354051     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.13350     Document Type: Article

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