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

Research output: Contribution to journalJournal articleResearchpeer-review

25 Citations (Scopus)
Original languageEnglish
JournalJournal of Food Science
Volume83
Issue number10
Pages (from-to)2520-2526
ISSN0022-1147
DOIs
Publication statusPublished - 2018

Keywords

  • emulsion
  • ethylcellulose
  • ice cream
  • oleogel
  • structure

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