Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties-Reference-Cited by-同舟云学术

Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

Published:2013-05 Issue:2 Volume:51 Page:936-945
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Fredrick Eveline,Heyman Bart,Moens Kim,Fischer Sabine,Verwijlen Tom,Moldenaers Paula,Van der Meeren Paul,Dewettinck Koen

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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4. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets;Arima;Langmuir,2009

5. Effects of emulsifiers on protein–fat interaction in ice-cream mix during aging 1: Quantitative-analyses;Barfod;Fett Wissenschaft Technologie-Fat Science Technology,1991

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