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Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System
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The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Biqing Wu1, Dieyckson O Freire1, Richard W Hartel1

  • 1Dept. of Food Science, Univ. of Wisconsin-Madison, 1605 Linden Drive, Madison, WI, 53706, USA.

Journal of Food Science
|August 20, 2019
PubMed

Keywords:
fat destabilizationice creammeltdownmicrostructureviscosity

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