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Fat structure in ice cream: A study on the types of fat interactions

Article ID Journal Published Year Pages File Type
604922 Food Hydrocolloids 2012 8 Pages PDF
Keywords
SDSDissociationInteractionsAggregationShapeDropletsPartial coalescencePlatelet
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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Fat structure in ice cream: A study on the types of fat interactions
Authors
Carlos Méndez-Velasco, H. Douglas Goff,
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Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
SDS
Dissociation
Interactions
Aggregation
Shape
Droplets
Partial coalescence
Platelet
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