Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream
Xuerui Li, Shengquan Zhou, Haohan Chen, Ruojie Zhang, Lufeng Wang
Topics & Concepts
EmulsionSoy proteinIce creamRheologyFood scienceFiberMaterials scienceChemistryChemical engineeringChromatographyComposite materialOrganic chemistryEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes