Concepedia

Structural changes in oil-in-water emulsions during the manufacture of ice cream

Jean-Luc Gelin, L. Poyen, J.-L. Courthaudon, Martine Le Meste, Denis Lorient

Food Hydrocolloids · 1994 · 80 citations · 11 references

DOI

Concepts

References

11

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

, , +14

Developments in dairy chemistry—1

G. C. Cheeseman · Food Chemistry · 1983 · 919 citations

, , +10

On the Stability of Casein Micelles

P. Walstra · Journal of Dairy Science · 1990 · 540 citations · Full text

, , +11

Advances in food emulsions and foams

P. Sherman · Journal of Food Engineering · 1988 · 393 citations

, , +12

The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream

H. Douglas Goff, K. B. Caldwell, David Stanley et al. · Journal of Dairy Science · 1993 · 172 citations · Full text

, , +16