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

doi:10.1111/1750-3841.14296

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 Citations (Scopus)

Original language	English
Journal	Journal of Food Science
Volume	83
Issue number	10
Pages (from-to)	2520-2526
ISSN	0022-1147
DOIs	https://doi.org/10.1111/1750-3841.14296
Publication status	Published - Oct 2018

Keywords

emulsion
ethylcellulose
ice cream
oleogel
structure

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10.1111/1750-3841.14296

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@article{cc08eaaaf8234587b1d1a152d94870f8,

title = "Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil",

keywords = "emulsion, ethylcellulose, ice cream, oleogel, structure",

author = "Munk, {Merete B.} and Munk, {Daniel M. E.} and Frida Gustavsson and Jens Risbo",

year = "2018",

month = oct,

doi = "10.1111/1750-3841.14296",

language = "English",

volume = "83",

pages = "2520--2526",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "10",

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TY - JOUR

T1 - Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

AU - Munk, Merete B.

AU - Munk, Daniel M. E.

AU - Gustavsson, Frida

AU - Risbo, Jens

PY - 2018/10

Y1 - 2018/10

KW - emulsion

KW - ethylcellulose

KW - ice cream

KW - oleogel

KW - structure

U2 - 10.1111/1750-3841.14296

DO - 10.1111/1750-3841.14296

M3 - Journal article

C2 - 30192011

SN - 0022-1147

VL - 83

SP - 2520

EP - 2526

JO - Journal of Food Science

JF - Journal of Food Science

IS - 10

ER -

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

Keywords

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