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Some of the next articles are maybe not open access.
1994
Products such as cream and ice cream are emulsions of oil-in-water and can be conveniently discussed in terms of the contribution to their properties or their composition, the interfaces present, the influence of the fat and aqueous phases and the processing applied.
M. Anderson, E. C. Needs, J. K. Madden
openaire +1 more source
Products such as cream and ice cream are emulsions of oil-in-water and can be conveniently discussed in terms of the contribution to their properties or their composition, the interfaces present, the influence of the fat and aqueous phases and the processing applied.
M. Anderson, E. C. Needs, J. K. Madden
openaire +1 more source
2016
In this chapter, the author produces ice cream in reverse. Starting from the freezing process and moving backwards, we can better understand all of the steps and ingredients that are required. The author also cobbles together several bits of inherited wisdom and scientific tricks that he and other ice cream makers use to make the best ice cream ...
T. Krahl, H. Fuhrmann, S. Dimassi
openaire +2 more sources
In this chapter, the author produces ice cream in reverse. Starting from the freezing process and moving backwards, we can better understand all of the steps and ingredients that are required. The author also cobbles together several bits of inherited wisdom and scientific tricks that he and other ice cream makers use to make the best ice cream ...
T. Krahl, H. Fuhrmann, S. Dimassi
openaire +2 more sources
Experiments with Ice Cream and Ice Cream Products
Chapter 9 describes some experiments relating to the science of ice cream which may be performed in the laboratory, classroom or kitchen. The experiments illustrate some of the physical phenomena that have been discussed in the preceding chapters. Recipes for ice cream and water ice mixes are provided, along with several different methods for freezing ...openaire +1 more source
Preparation of camellia oil oleogel and its application in an ice cream system
LWT - Food Science and Technology, 2022Huimei Cai
exaly