Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream

Food Hydrocolloids

Volumn 94, Issue , 2019, Pages 279-286

  Chen, Wenpu ^a   Liang, Guijiang ^a   Li, Xiang ^a   He, Zhiyong ^a   Zeng, Maomao ^a   Gao, Daming ^a   Qin, Fang ^a   Goff, H Douglas ^b   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Hydrolysates; Ice cream; Soy protein isolate

Indexed keywords

COALESCENCE; EMULSIFICATION; HYDROLYSIS; ICE; OILS AND FATS;

FAT GLOBULES; HYDROLYSATE; ICE CREAMS; MELT-DOWN; MONOGLYCERIDES; PARTIAL COALESCENCE; PROPERTY; SKIM MILK POWDER; SOY PROTEIN; SOY PROTEIN ISOLATES;

PROTEINS;

EID: 85063648074     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.02.045     Document Type: Article

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