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

Ingredient and Dairy Technology

Research output: Contribution to journal › Journal article › Research › peer-review

25 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 - 2018

Keywords

emulsion
ethylcellulose
ice cream
oleogel
structure

Access to Document

10.1111/1750-3841.14296

Cite this

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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",

doi = "10.1111/1750-3841.14296",

language = "English",

volume = "83",

pages = "2520--2526",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

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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

Y1 - 2018

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

VL - 83

SP - 2520

EP - 2526

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 10

ER -