Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability

The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the storage stability of SOB-substituted ice cream...

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Detalles Bibliográficos
Autores principales: Wang, Wan, Li, Jinzhe, Wang, Min, Gu, Liya, Liu, Zhijing, Xu, Cong, 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/PMC9455727/
https://www.ncbi.nlm.nih.gov/pubmed/36076745
http://dx.doi.org/10.3390/foods11172560

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455727/
https://www.ncbi.nlm.nih.gov/pubmed/36076745
http://dx.doi.org/10.3390/foods11172560

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