Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Journal of Food Science |
Volume | 83 |
Issue number | 10 |
Pages (from-to) | 2520-2526 |
ISSN | 0022-1147 |
DOIs | |
Publication status | Published - 2018 |
- emulsion, ethylcellulose, ice cream, oleogel, structure
Research areas
ID: 204036048