Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins-Reference-Cited by-同舟云学术

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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:2024-08 Issue: Volume: Page:
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

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

Funder

Singapore Food Agency

Publisher

American Dairy Science Association

Reference72 articles.

1. Influence of Soy Protein Isolate on Physical and Sensory Properties of Ice Cream;Akesowan;Thai J. Agric. Sci.,2009

2. Physical Properties of Ice Cream Containing Milk Protein Concentrates;Alvarez;J. Dairy Sci.,2005

3. Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates;Asen;Front. Nutr.,2022

4. Enzymatic modification of milk protein concentrate and characterization of resulting functional properties;Banach;Lebensm. Wiss. Technol.,2013

5. Modification of milk protein concentrate and applicability in high-protein nutrition bars;Banach,2012

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