Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defec...

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Detalles Bibliográficos
Autores principales: Wang, Wan, Wang, Min, Xu, Cong, Liu, Zhijing, Gu, Liya, Ma, Jiage, Jiang, Lianzhou, Jiang, Zhanmei, Hou, Juncai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141774/
https://www.ncbi.nlm.nih.gov/pubmed/35627074
http://dx.doi.org/10.3390/foods11101504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141774/
https://www.ncbi.nlm.nih.gov/pubmed/35627074
http://dx.doi.org/10.3390/foods11101504

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