Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream

Adapa, 2000, Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers, Journal of Dairy Science, 83, 2224, 10.3168/jds.S0022-0302(00)75106-X Biasutti, 2010, Rheological properties of model dairy emulsions as affected by high pressure homogenization, Innovative Food Science and Emerging Technologies, 11, 580, 10.1016/j.ifset.2010.07.007 Campbell, 1998, The influence of emulsion stability on the properties of ice cream, 25 Chang, 2002, Development of air cells in a batch ice cream freezer, Journal of Food Engineering, 55, 71, 10.1016/S0260-8774(01)00243-6 Gelin, 1994, Structural changes in oil-in-water emulsions during the manufacture of ice cream, Food Hydrocolloids, 8, 299, 10.1016/S0268-005X(09)80342-1 Goff, 1997, Colloidal aspects of ice cream–a review, International Dairy Journal, 7, 363, 10.1016/S0958-6946(97)00040-X Goff, 1995, Structural development in ice cream – dynamic rheological measurements, Journal of Texture Studies, 26, 517, 10.1111/j.1745-4603.1995.tb00801.x Granger, 2005, Influence of formulation on the structural networks in ice cream, International Dairy Journal, 15, 255, 10.1016/j.idairyj.2004.07.009 Gray, S. J., & Turan, S. (2002). Method for the preparation of an aerated frozen product. Patent No. US 6,497,913 B1. Hayes, 2003, Influence of high pressure homogenisation on some characteristics of ice cream, Milchwissenschaft, 58, 519 Innocente, 2009, Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes, Journal of Dairy Science, 92, 1864, 10.3168/jds.2008-1797 Koxholt, 2001, Effect of the fat globule sizes on the meltdown of ice cream, Journal of Dairy Science, 84, 31, 10.3168/jds.S0022-0302(01)74448-7 McClements, 2007, Critical review of techniques and methodologies for characterization of emulsion stability, Critical Reviews in Food Science and Nutrition, 47, 611, 10.1080/10408390701289292 Marshall, 1996 Méndez-Velasco, 2012, Fat structure in ice cream: a study on the types of fat interactions, Food Hydrocolloids, 29, 152, 10.1016/j.foodhyd.2012.02.002 Morgan, 2000, Microfluidised ice-cream emulsions, Australian Journal of Dairy Technology, 55, 93 Muse, 2004, Ice cream structural elements that affect melting rate and hardness, Journal of Dairy Science, 87, 1, 10.3168/jds.S0022-0302(04)73135-5 Olson, 2003, Properties of frozen dairy desserts processed by microfluidization of their mixes, Journal of Dairy Science, 86, 1157, 10.3168/jds.S0022-0302(03)73698-4 Ranjan, 2005, Effects of milk fat and homogenization on the texture of ice cream, Milchwissenschaft, 60, 189 Ruger, 2002, Effect of double homogenization and whey protein concentrate on the texture of ice cream, Journal of Dairy Science, 85, 1684, 10.3168/jds.S0022-0302(02)74241-0 Schmidt, 1993, Carbohydrate or protein based fat mimicker effects on ice milk properties, Journal of Food Science, 58, 761, 10.1111/j.1365-2621.1993.tb09353.x Schmidt, 1989, Effects of varying homogenization pressure on the physical properties of vanilla ice cream, Journal of Dairy Science, 72, 378, 10.3168/jds.S0022-0302(89)79119-0 Smet, 2010, Influence of milk fatty acid composition and process parameters on the quality of ice cream, Dairy Science and Technology, 90, 431, 10.1051/dst/2010006 Sofjan, 2004, Effects of overrun on structural and physical characteristics of ice cream, International Dairy Journal, 14, 255, 10.1016/j.idairyj.2003.08.005 Sourdet, 2003, Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions, Colloids and Surfaces B: Biointerfaces, 31, 55, 10.1016/S0927-7765(03)00043-2 Thomsen, 1998, The effect of homogenization pressure and emulsifier type on ice cream mix and finished ice cream, 105 Tomas, 1994, Effect of fat and protein contents on droplet size and surface protein coverage in dairy emulsions, Journal of Dairy Science, 77, 413, 10.3168/jds.S0022-0302(94)76967-8 Tosaki, 2009, Effects of homogenisation conditions on the physical properties of high-fat ice cream, International Journal of Dairy Technology, 62, 577, 10.1111/j.1471-0307.2009.00525.x Venir, 2010, Dynamic high pressure-induced gelation in milk protein model systems, Journal of Dairy Science, 93, 483, 10.3168/jds.2009-2465