From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and quality
Ling Chen, Mengdi Zhao, Fei Liu, Yixun Xia, Maoshen Chen
Topics & Concepts
Texture (cosmology)Food scienceComposition (language)ChemistryFatty acidChemical engineeringBiochemistryComputer scienceArtificial intelligenceArtImage (mathematics)EngineeringLiteratureFood Chemistry and Fat AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques