Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions

著录项

• 来源
  《Journal of food engineering》 |2013年第2期|244-253|共10页
• 作者

  B.M. Degner; K.M. Olson; D. Rose; V. Schlegel; R. Hutkins; D.J. McClements;

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• 作者单位

  Department of Food Science & Technology, University of Nebraska, Lincoln, NE 68516, USA ,ConAgra Foods, Inc., Six ConAgra Drive, Omaha, NE 68102, USA;

  ConAgra Foods, Inc., Six ConAgra Drive, Omaha, NE 68102, USA;

  Department of Food Science & Technology, University of Nebraska, Lincoln, NE 68516, USA;

  Department of Food Science & Technology, University of Nebraska, Lincoln, NE 68516, USA;

  Department of Food Science & Technology, University of Nebraska, Lincoln, NE 68516, USA;

  Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA;

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• 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Dairy sauces; Emulsions; Freezing; Destabilization; Microstructure;

  机译：乳汁;乳液;冷冻;不稳定微观结构;