Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions

Author:

Bazmi A.,Relkin P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference46 articles.

1. Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions;Abd El-Rahman;J. Dairy Sci.,1997

2. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers;Adapa;J. Dairy Sci.,2000

3. Serological studies on heat-induced interactions of α-lactalbumin and milk proteins;Baer;J. Dairy Res.,1976

4. Aeration of low-fat dairy emulsions: Effects of saturated-unsaturated triglycerides;Bazmi;Int. Dairy J.,2007

5. Effect of ageing time at 4°C on rheological and structural properties of ice cream mix models: Impact of milk fat composition;Bazmi,2006

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