Modulating Fat Crystallization Behavior at the Fat Globule Interface in Ice Cream with Mono- and Diglycerides: Influence on Structure and Shrinkage-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Modulating Fat Crystallization Behavior at the Fat Globule Interface in Ice Cream with Mono- and Diglycerides: Influence on Structure and Shrinkage

Published:2023 Issue: Volume: Page:
ISSN:
Container-title:
language:
Short-container-title:

Author:

Li Lijun,Chen Ling,Xia Yixun,Goff H. Douglas,Zhong Fang

Publisher

Elsevier BV

Reference30 articles.

1. The Effect of monoglycerides on the crystallisation of triglyceride;A Alfutimie;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2016

2. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream;J Amador;Journal of Food Science,2017

3. Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil;X Chai;Food Chemistry,2018

4. Measurement of air cell distributions in dairy foams;Y Chang;International Dairy Journal,2002

5. Stability of air cells in ice cream during hardening and storage;Y Chang;Journal of Food Engineering,2002

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP