Rheology of Commercial and Model Ice Creams
The rheologies of a shear-frozen commercial ice cream and of a model ice cream foam have been studied at − 5ºC and other temperatures by capillary rheometry on a commercial manufacturing line and in a Multi-Pass Rheometer, respectively. Both were 50 vol% aerated emulsions of milk fat in an aqueous s...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2008-02-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/arh-2008-0002 |