Composition and Properties
Authors:
- 1 January 2003
- book chapter
- Published by Springer Nature
- p. 11-54
Abstract
No abstract availableKeywords
This publication has 67 references indexed in Scilit:
- Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutionsFood Hydrocolloids, 1999
- Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systemsFood Hydrocolloids, 1999
- Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMRJournal of Food Science, 1999
- Recrystallization in Ice Cream as Affected by StabilizersJournal of Food Science, 1998
- Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer ConcentrationJournal of Food Science, 1998
- Recrystallization in Sugar/Stabilizer Solutions as Affected by Molecular StructureJournal of Food Science, 1997
- Oil‐in‐Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol MonostearateJournal of Food Science, 1996
- Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsionsFood Hydrocolloids, 1994
- EFFECT OF MILK PROTEINS AND STABILIZER ON ICE MILK QUALITYJournal of Food Quality, 1994
- Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fatColloids and Surfaces A: Physicochemical and Engineering Aspects, 1993