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Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream

Polysaccharides can be used as fat replacers in ice cream, as they contribute to an increase of viscosity. However, no research has clarified the exact role of viscosity from that of the structure of the polysaccharides on the properties of ice cream. In this study, the effect of polysaccharide stru...

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Detalles Bibliográficos
Autores principales: Liu, Xiangyu, Sala, Guido, Scholten, Elke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10333429/
https://www.ncbi.nlm.nih.gov/pubmed/37441167
http://dx.doi.org/10.1016/j.crfs.2023.100531