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Physicochemical Property Characterization, Amino Acid Profiling and Sensory Evaluation of Plant-Based Ice Cream Incorporated with Soy, Pea and Milk Proteins

  • Published:2023 Issue: Volume: Page:
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Author:

Ng Cheryl Kwoek Zhen,Leng Wei Qi,Lim Churn Hian,Du Juan

Publisher

Elsevier BV

Reference68 articles.

1. Influence of Soy Protein Isolate on Physical and Sensory Properties of Ice Cream;A Akesowan;Thai Journal of Agricultural Science,2009

2. Official Method 990.03, Protein (Crude) in Animal Feed, Combustion Method. Official Methods of Analysis of AOAC International;V Alvarez;Amino Acids in Feed. Official Methods of Analysis of AOAC International,2005

3. Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates;N D Asen;Frontiers in Nutrition,2022
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