- Article
Ice Crystal Coarsening in Ice Cream during Cooling: A Comparison of Theory and Experiment
- Jingyi Mo,
- Robert D. Groot,
- Graham McCartney,
- Enyu Guo,
- Julian Bent,
- Gerard van Dalen,
- Peter Schuetz,
- Peter Rockett and
- Peter D. Lee
Ice cream is a complex multi-phase structure and its perceived quality is closely related to the small size of ice crystals in the product. Understanding the quantitative coarsening behaviour of ice crystals will help manufacturers optimise ice cream...

