Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time
Lei Yan, Dong-Jin Yu, Rui Liu, Yuanyuan Jia, M. Zhang, Tao Wu, Wenjie Sui
Topics & Concepts
Food scienceXanthan gumIce creamHydrolysateRheologyChemistryWhey protein isolateMicrostructureWhey proteinHydrolysisMaterials scienceComposite materialOrganic chemistryCrystallographyProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis