Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream

Author:

Zulim Botega Daniele C.1,Marangoni Alejandro G.1,Smith Alexandra K.1,Goff H. Douglas1

Affiliation:

1. Dept. of Food Science; Univ. of Guelph; Guelph Ontario N1G 2W1 Canada

Publisher

Wiley

Subject

Food Science

Reference29 articles.

1. Effect of emulsifiers on protein-fat interaction in ice cream mix during aging I. Quantitative analyses;Barfod;Fat Sci Technol,1991

2. Correlation between colloidal properties of ice cream mix and ice cream;Bolliger;Int Dairy J,2000

3. A low-temperature scanning electron microscopy study of ice cream. II. Influence of selected ingredients and processes;Caldwell;Food Struct,1992a

4. A low-temperature scanning electron microscopy study of ice cream. I. Techniques and general microstructure;Caldwell;Food Struct,1992b

5. Measurement of air cell distributions in dairy foams;Chang;Int Dairy J,2002

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