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

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

53

Citations

56

References

2020

Year

Lei Yan, Dong-Jin Yu, Rui Liu, Yuanyuan Jia, M. Zhang, Tao Wu, Wenjie Sui

Journal of Food Engineering

Food ColloidNutritionMeltdown PropertiesFreezing TimeLow-fat Ice CreamFood EngineeringFood ProcessingFood TechnologyHealth Sciences

References

	Year	Citations

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