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Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil
Merete B. Munk,
Daniel M. E. Munk
, Frida Gustavsson,
Jens Risbo
6
Citationer (Scopus)
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Alfabetisk
Medicin og biovidenskab
Air
3%
Cocos
12%
Diglycerides
4%
Emulsions
4%
ethyl cellulose
89%
Fats
20%
Ice Cream
100%
Lipid Droplets
4%
Molecular Weight
3%
Monoglycerides
6%
Oils
62%
Plant Oils
5%
Pressure
5%
Sunflower Oil
95%
Unsaturated Fats
6%
Landbrug og biologi
air
2%
coconuts
8%
crystal structure
4%
diacylglycerols
4%
droplets
58%
emulsifiers
9%
emulsions
3%
fat globules
4%
homogenization
8%
ice cream
80%
lipids
14%
liquids
8%
methodology
2%
molecular weight
2%
monoacylglycerols
4%
oils
40%
product development
4%
sunflower oil
69%
vegetable oil
3%