ShareInteractions between food components in ice-cream. 1. Unfrozen emulsions.
Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., LE MESTE M., COURTHAUDON J. L., LORIENT D.
Type of article: Article
Summary
The structure of emulsions for ice cream was studied in terms of distribution of droplet size and protein composition of the aqueous phase after homogenisation. Four parameters were studied: the nature of dairy proteins, the nature of the emulsifier, its concentration and the proportion of butter oil. The structure of the physico-chemical properties of blends for ice cream was studied as it relates to destabilization during storage.
Details
- Original title: Interactions between food components in ice-cream. 1. Unfrozen emulsions.
- Record ID : 1998-1127
- Languages: English
- Source: Food Hydrocolloids - vol. 10 - n. 4
- Publication date: 1996
Links
See the source
-
Ice-cream properties depending on the kind and ...
- Author(s) : DANKÓW R., OZIEMKOWSKI P., PIKUL J.
- Date : 2000/08
- Languages : Polish
- Source: Chlodnictwo - vol. 35 - n. 8
View record
-
Ice recrystallization in ice cream: interaction...
- Author(s) : MILLER-LIVNEY T., HARTEL R. W.
- Date : 1997/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 80 - n. 3
View record
-
Ice cream under control.
- Author(s) : GOFF H. D.
- Date : 2001/01
- Languages : English
- Source: Dairy Ind. int. - vol. 66 - n. 1
View record
-
Structural changes in oil-in-water emulsions du...
- Author(s) : GELIN J. L., POYEN L., COURTHAUDON J. L., LE MESTE M., LORIENT D.
- Date : 1994
- Languages : English
- Source: Food Hydrocolloids - vol. 8 - n. 3-4
View record
-
The requirements of beer stabilisation.
- Author(s) : O'ROURKE T.
- Date : 1994
- Languages : English
- Source: Brew. Guard. - vol. 123 - n. 8
View record