Effect of homogenisation on fat droplets and viscosity of aged ice cream mixes
C. M. Gutiérrez de La Cruz, Cláudio P. Fonte, Antonio De Simone, Felix K. Oppong, Will Jeatt, Thomas L. Rodgers
Topics & Concepts
RheologyViscosityGlobules of fatParticle sizeBreakupParticle-size distributionIce creamMaterials scienceApparent viscosityFood scienceChemistryComposite materialMilk fatMechanicsLinseed oilPhysicsPhysical chemistryProteins in Food SystemsFreezing and Crystallization ProcessesFood Chemistry and Fat Analysis