Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type
Ning Liu, Nan Jin, Kun Zhang, Dan Li, Zhongfang Zhang, Dan Yang, Pan Zhang, Katsuyoshi Nishinari, Xiaolin Yao
Topics & Concepts
Food scienceChemistryIce crystalsCoalescence (physics)Ice creamChemical engineeringBiologyEngineeringAstrobiologyPhysicsOpticsFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality