Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 425-436

  Cheng, Jinju ^a   Cui, Jie ^a   Ma, Ying ^a   Yan, Tingsheng ^a   Wang, Lifeng ^a   Li, He ^a   Li, Xisheng ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Emulsion; Milk protein; Soy protein; Stability; Sucrose fatty acid ester

Indexed keywords

CRYSTALLIZATION; DROPS; EMULSIFICATION; EMULSIONS; ESTERS; FATTY ACIDS; OILS AND FATS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SUGAR (SUCROSE);

FAT DROPLETS; FATTY ACID ESTERS; ICE CREAMS; MILK PROTEIN; PARTIAL COALESCENCE; PROTEIN COMPOSITION; PROTEIN SURFACE; SOY PROTEIN; SUCROSE FATTY ACID ESTER; SUCROSE FATTY ACIDS;

STABILITY;

EID: 84963626545     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.002     Document Type: Article

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