ShareStructure of emulsion and foaming in ice creams.
[In German. / En allemand.]
Author(s) : BUCHHEIM W.
Type of article: Article
Summary
Determination, through electronic microscopy, of the structure of milk fatty globules in mixtures for ice cream and in ice cream. Changes in structure due to the addition of emulsifying agents or fat substitutes.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-0410
- Languages: German
- Source: Lebensm.ind. Milchwirtsch. - vol. 113 - n. 23
- Publication date: 1992
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Emulsifier; Electron microscopy; Milk; Lipid; Ice cream
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Fats in cream and ice cream.
- Author(s) : ANDERSON M., NEEDS E. C., MADDEN J. K.
- Date : 1994
- Languages : English
- Source: In: Fats Food Prod., Blackie Acad. Prof. - 29-67; 120 ref.
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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
View record
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A low-temperature scanning electron microscopy ...
- Author(s) : CALDWELL K. B., GOFF H. D., STANLEY D. W.
- Date : 1992
- Languages : English
- Source: Food Struct. - vol. 11 - n. 1
View record
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Interactions between food components in ice cre...
- Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., DACREMONT C., LE MESTE M., LORIENT D.
- Date : 1996
- Languages : English
- Source: J. Texture Stud. - vol. 27 - n. 2
View record
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Advanced microscopy techniques for ice cream re...
- Author(s) : SMITH A. K., GOFF H. D., REGAND A.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
View record