The characteristics of soybean protein isolate obtained by synergistic modification of high hydrostatic pressure and phospholipids as a promising replacement of milk in ice cream-Reference-Cited by-同舟云学术

The characteristics of soybean protein isolate obtained by synergistic modification of high hydrostatic pressure and phospholipids as a promising replacement of milk in ice cream

Published:2022-04 Issue: Volume:160 Page:113223
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yan Guosen,Cui Yueting,Lia Dan,Ding Yangyue,Han Jiawen^ORCID,Wang Siyu,Yang Qiuping,Zheng Huanyu^ORCID

Funder

Science and Technology Department, Heilongjiang Province

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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2. Impact of incorporation of co2 on the melting, texture and sensory attributes of soft-serve ice cream;Adhikari;International Dairy Journal,2020

3. Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate;Ahmed;Ultrasonics Sonochemistry,2018

4. Influence of soy protein isolate on physical and sensory properties of ice Cream;Akesowan;Thai journal of agricultural science,2009

5. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

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