The relationship between water‐holding capacities of soybean–whey mixed protein and ice crystal size for ice cream
Author:
Affiliation:
1. Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
2. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13723
Reference21 articles.
1. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
2. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream
3. Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters
4. Characterization of water state and distribution in textured soybean protein using DSC and NMR
5. Mechanisms of Ice Crystallization in Ice Cream Production
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