1. Effects of emulsifiers on protein-fat interaction in ice cream mix aging.1. Quantitative analysis;Barfod;Fat Science Technology,1991
2. Berger , K.J. 1978 The ice cream fat globule membrane Confectionery Manufacturing 23 27
3. The fat globule membrane in ice cream. Part II. Emulsifiers and high melting triglycerides. The mosaic model of the membrane;Berger;Dairy Industry International,1976
4. Confusion over heat shock;Keeney;Food Engineering,1979