Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time

Journal of Food Engineering

Volumn 291, Issue , 2021, Pages

  Yan, Lei ^a   Yu, Dongjin ^a   Liu, Rui ^a   Jia, Yuanyuan ^a   Zhang, Min ^a,b   Wu, Tao ^a   Sui, Wenjie ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b TIANJIN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fat replacer; Freezing time; Ice cream; Microstructure; Soy protein isolate

Indexed keywords

DAIRIES; FREEZING; HYDROLYSIS; MELTING; PROTEINS; TEXTURES; XANTHAN GUM;

HARDNESS LEVELS; HYDROLYSIS DEGREE; MELTING PROPERTIES; MICROSTRUCTURAL PARAMETERS; RELATED FACTORS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SOY PROTEIN HYDROLYSATE;

ICE;

FREEZING; HYDROLYSIS; ICE; MELTING; PROTEINS; XANTHAN GUM;

EID: 85089797751     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2020.110291     Document Type: Article

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