# Stabilising frozen dairy mousses by low molecular weight gelatin peptides

> Research article (Food Hydrocolloids, 2016) · cited 20× · AI/ML

**Wikidata**: [openalex:W2341869795](https://www.wikidata.org/wiki/openalex:W2341869795)  
**Source**: https://4ort.xyz/entity/stabilising-frozen-dairy-mousses-by-low-molecular-weight-gelatin-peptides