Application of a Technofunctional Caseinate Hydrolysate to Replace Surfactants in Ice Cream-Reference-Cited by-同舟云学术

Application of a Technofunctional Caseinate Hydrolysate to Replace Surfactants in Ice Cream

Published:2019-04 Issue:7 Volume:91 Page:1024-1031
ISSN:0009-286X
Container-title:Chemie Ingenieur Technik
language:en
Short-container-title:Chemie Ingenieur Technik

Author:

Ewert Jacob¹,Schlierenkamp Felix¹,Fischer Lutz¹,Stressler Timo¹

Affiliation:

1. University of HohenheimInstitute of Food Science and BiotechnologyDepartment of Biotechnology and Enzyme Science Garbenstraße 25 70599 Stuttgart Germany

Funder

Allianz Industrie Forschung

Bundesministerium für Wirtschaft und Energie

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cite.201800153

Reference35 articles.

1. Colloidal aspects of ice cream—A review

2. Formation and stabilisation of structure in ice-cream and related products

3. Ice Cream

4. General Standard for Food Additives Codex Stan192‐1995 Food and Agriculture Organisation of the United Nations Rome2017.www.fao.org/fao‐who‐codexalimentarius/sh‐proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCODEX%2BSTAN%2B192‐1995%252FCXS_192e.pdf

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