Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix

Medicine & Life Sciences

• Ice Cream 85%
• Fats 40%
• Pressure 34%
• Crystallization 19%
• Particle Size 16%
• Ice 12%
• Candy 7%
• Polysorbates 6%
• Ultracentrifugation 6%
• Viscosity 5%
• Freezing 5%
• Confocal Microscopy 5%
• Kinetics 3%
• Serum 2%
• Proteins 1%

Agriculture & Biology

• low fat ice cream 100%
• ice cream 22%
• particle size 15%
• ice 11%
• crystals 10%
• lipids 9%
• sampling 8%
• high pressure treatment 7%
• confocal laser scanning microscopy 6%
• emulsifiers 6%
• bubbles 6%
• ultracentrifugation 6%
• polysorbates 6%
• crystallization 5%
• functional properties 5%
• sediments 5%
• freezing 5%
• viscosity 4%
• kinetics 3%
• proteins 2%