Effect of fat aggregate size and percentage on the melting properties of ice cream
Author:
Funder
China Scholarship Council
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
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2. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream;Akbari;International Dairy Journal,2016
3. Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions;Cheng;Food Hydrocolloids,2020
4. Fat destabilization and melt-down of ice creams with increased protein content;Daw;International Dairy Journal,2015
5. Comparison Between Static and Dynamic Analyses of the Solid Fat Content of Coconut Oil;Dhaygude;Hungarian Journal of Industry and Chemistry,2018
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