Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream
Matthew Winston Reeder, Mi Li, Min Li, Tao Wu
Topics & Concepts
Locust bean gumGuar gumIce creamRecrystallization (geology)ChemistryStabilizer (aeronautics)Food scienceSucroseRheologyMaterials scienceXanthan gumComposite materialGeologyPaleontologyEngineeringMechanical engineeringFreezing and Crystallization ProcessesMicroencapsulation and Drying ProcessesPolysaccharides and Plant Cell Walls