Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Food Science
Volume83
Issue number10
Pages (from-to)2520-2526
ISSN0022-1147
DOIs
Publication statusPublished - 2018

    Research areas

  • emulsion, ethylcellulose, ice cream, oleogel, structure

ID: 204036048