Imaging the 3D microstructural changes of ice cream during meltdown
Author:
Funder
National Research Institute of Science and Technology for Environment and Agriculture
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05908-8.pdf
Reference29 articles.
1. Amador J, Hartel R, Rankin S (2017) The effects of fat structures and ice cream mix viscosity on physical and sensory properties of ice cream. J Food Sci 82:1851–1860. https://doi.org/10.1111/1750-3841.13780
2. Chang Y, Hartel RW (2002) Development of air cells in a batch ice cream freezer. J Food Eng 55:71–78. https://doi.org/10.1016/S0260-8774(01)00243-6
3. Chen W, Liang G, Li X, He Z, Zeng M, Gao D, Qin F, Goff HD, Chen J (2019) Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream. Food Hydrocoll 94:279–286. https://doi.org/10.1016/j.foodhyd.2019.02.045
4. Daw E, Hartel RW (2015) Fat destabilization and melt-down of ice creams with increased protein content. Int Dairy J 43:33–41. https://doi.org/10.1016/j.idairyj.2014.12.001
5. Goff HD, Hartel RW (2013) Ice cream, 7th edn. Springer, New York
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