Short communication: Impact of formulation on ice cream microstructures: An oscillation thermo-rheometry study

Abstract

Oscillation thermo-rheometry was used to underline the existence of the different microstructures in ice cream. Varying ice cream formulations illustrated the impact of each ingredient, i.e., fat, proteins, and lipid emulsifiers, and their interactions on the establishment of different networks. © American Dairy Science Association, 2004.