Factors affecting the properties of cohesive creams formed from cream liqueurs
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 48 (2), 225-234
- https://doi.org/10.1002/jsfa.2740480209
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Ethanol Stability of Casein Solutions as Related to Storage Stability of Dairy-based Alcoholic BeveragesJournal of Food Science, 1987
- Technical note: Multiple homogenization of cream liqueursInternational Journal of Food Science & Technology, 1986
- A simple method for determining the shear modulus of food dispersions and gelsJournal of the Science of Food and Agriculture, 1985
- Effect of alcohol content on emulsion stability of cream liqueursFood Chemistry, 1985
- Formulation of cream-based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate componentInternational Journal of Dairy Technology, 1982
- Extension of the shelf life of cream‐based liqueurs at high ambient temperaturesInternational Journal of Food Science & Technology, 1981