Molecular description of ice cream structure by fluorescence spectroscopy – relationship with physicochemical properties and texture

Christine Granger (1, 2) , Philippe Barey (2) , Jean-Pierre da Costa (3) , Maud Cansell (1)

1 LMDA - Laboratoire des Milieux Dispersés Alimentaires
2 Degussa Food Ingredients
3 IMS - Laboratoire de l'intégration, du matériau au système

Domaines: Ingénierie des aliments

Christine Granger, Philippe Barey, Jean-Pierre da Costa, Maud Cansell. Molecular description of ice cream structure by fluorescence spectroscopy – relationship with physicochemical properties and texture. International Conference on Food Structure and Food Quality, Oct 2004, Cork, Ireland. ⟨hal-00169893⟩