Hydrodynamic cavitation: Process opportunities for ice-cream formulations
Jae Young Sim, Maryam Enteshari, Kaavya Rathnakumar, Sergio I. Martínez‐Monteagudo
Topics & Concepts
RheologyViscoelasticityIce creamParticle sizeMaterials scienceHomogenization (climate)MicrostructureViscosityComposite materialMineralogyChemical engineeringChemistryFood scienceBiodiversityBiologyEcologyEngineeringFreezing and Crystallization ProcessesMicroencapsulation and Drying ProcessesUltrasound and Cavitation Phenomena