ShareInteractions between food components in ice cream. 2. Structure-texture relationships.
Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., DACREMONT C., LE MESTE M., LORIENT D.
Type of article: Article
Summary
Four different factors were studied: the nature of proteins in milk, oil content in butter, the nature of low-molecular-weight emulsifiers and the quantity of emulsifier added. The effects of these four factors on the destabilisation of the lipids, the resistance to melting and the sensorial characteristics were assessed through analysis of the main components.
Details
- Original title: Interactions between food components in ice cream. 2. Structure-texture relationships.
- Record ID : 1998-0403
- Languages: English
- Source: J. Texture Stud. - vol. 27 - n. 2
- Publication date: 1996
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Indexing
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Functional properties of emulsifiers in ice cre...
- Author(s) : OLSEN S.
- Date : 1993
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 46 - n. 3
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Overcoming flavour challenges in low-fat frozen...
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- Date : 1994/02
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- Date : 1998/04
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- Source: Food Aust. - vol. 50 - n. 4
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LES CREMES GLACEES.
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- Languages : French
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Sugar and fat effects on sensory properties of ...
- Author(s) : GUINARD J. X., ZOUMAS-MORSE C., MORI L., UATONI B., PANYAM D., KILARA A.
- Date : 1997/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 5
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