4.6 Article

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

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

Daniele C. Zulim Botega et al.

JOURNAL OF FOOD SCIENCE (2013)

Article Chemistry, Physical

Factors governing partial coalescence in oil-in-water emulsions

Eveline Fredrick et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)

Article Food Science & Technology

Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High-Oleic Sunflower Oil

Kristine K. Sung et al.

JOURNAL OF FOOD SCIENCE (2010)

Review Food Science & Technology

Thermo-mechanical properties of candelilla wax and dotriacontane organogels in safflower oil

Juan A. Morales-Rueda et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2009)

Article Chemistry, Applied

Rheological Properties of Candelilla Wax and Dotriacontane Organogels Measured with a True-Gap System

Juan A. Morales-Rueda et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)

Article Chemistry, Applied

Thermal and textural properties of organogels developed by candelilla wax in safflower oil

J. F. Toro-Vazquez et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2007)

Article Chemistry, Physical

Influence of fatty alcohol antifoam suspensions on foam stability

KS Joshi et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2005)

Article Food Science & Technology

Influence of formulation on the structural networks in ice cream

C Granger et al.

INTERNATIONAL DAIRY JOURNAL (2005)

Article Agriculture, Dairy & Animal Science

Ice cream structural elements that affect melting rate and hardness

MR Muse et al.

JOURNAL OF DAIRY SCIENCE (2004)

Review Chemistry, Physical

Crystallization in emulsions

JN Coupland

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2002)

Article Food Science & Technology

Measurement of air cell distributions in dairy foams

Y Chang et al.

INTERNATIONAL DAIRY JOURNAL (2002)

Article Food Science & Technology

Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides

E Davies et al.

INTERNATIONAL DAIRY JOURNAL (2001)

Review Food Science & Technology

Fat crystals and emulsion stability - a review

D Rousseau

FOOD RESEARCH INTERNATIONAL (2000)

Article Food Science & Technology

Correlation between colloidal properties of ice cream mix and ice cream

S Bolliger et al.

INTERNATIONAL DAIRY JOURNAL (2000)