Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time

Publication date: Available online 12 August 2020Source: Journal of Food EngineeringAuthor(s): Lei Yan, Dongjin Yu, Rui Liu, Yuanyuan Jia, Min Zhang, Tao Wu, Wenjie Sui

Source: Journal of Food Engineering - August 14, 2020 Category: Food Science Source Type: research