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- W2024486886 abstract "Ice creams with different 'stand-up' characteristics have been prepared using the same basic mix but without emulsifiers. This has been achieved by allowing the gelatin stabiliser to compete for the oil-water interfaces in the emulsion yielding mixes of varying emulsion stability. The emulsion stability varies according to the ratio of gelatin to milk protein present at the homogenisation stage and shows a minimum which corresponds to ice creams with maximum stand-up. The data provides an independent check of the theory of Kloser and Kenney in mixes not containing lipid emulsifiers." @default.
- W2024486886 created "2016-06-24" @default.
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- W2024486886 date "1971-01-01" @default.
- W2024486886 modified "2023-09-27" @default.
- W2024486886 title "THE EFFECT OF THE COLLOIDAL STATE OF THE EMULSION ON ICE CREAM STRUCTURE" @default.
- W2024486886 cites W1968716256 @default.
- W2024486886 cites W1999557253 @default.
- W2024486886 doi "https://doi.org/10.1111/j.1745-4603.1971.tb00277.x" @default.
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