Fat destabilization and melt-down of ice creams with increased protein content
Author:
Funder
Dairy Management Inc. (DMI)
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference19 articles.
1. Physical properties of ice cream containing milk protein concentrates;Alvarez;Journal of Dairy Science,2005
2. Physiochemical aspects of an emulsifier functionality;Bergenståhl,2008
3. Correlation between colloidal properties of ice cream mix and ice cream;Bolliger;International Dairy Journal,2000
4. Interfacial properties of milk protein-stabilized emulsions as influenced by protein-concentration;Britten;Journal of Agricultural and Food Chemistry,1993
5. Blends of delactosed permeate and pro-cream in ice cream: effects on physical, textural and sensory attributes;Bund;International Dairy Journal,2013
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