Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage
Lijun Li, Ling Chen, Yixun Xia, H. Douglas Goff, Fang Zhong
Topics & Concepts
ShrinkageCrystallizationMicrostructureDifferential scanning calorimetryNucleationIce crystalsPolarized light microscopyMonoglycerideMaterials scienceOptical microscopeChemical engineeringChemistryCrystallographyComposite materialScanning electron microscopeOrganic chemistryThermodynamicsOpticsPhysicsFatty acidEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes