Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream
Xiangyu Liu, Guido Sala, Elke Scholten
Topics & Concepts
Soy proteinRheologyParticle sizeViscosityIce creamFood scienceTexture (cosmology)Apparent viscosityChemistryWhey proteinMaterials scienceChemical engineeringChromatographyComposite materialImage (mathematics)Artificial intelligenceComputer sciencePhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition