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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Autori principali:	Wan Wang, Jinzhe Li, Min Wang, Liya Gu, Zhijing Liu, Cong Xu, Jiage Ma, Lianzhou Jiang, Zhanmei Jiang, Juncai Hou
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2022-08-01
Serie:	Foods
Soggetti:	soybean oil body ice cream homogenization pasteurization texture melting properties storage stability
Accesso online:	https://www.mdpi.com/2304-8158/11/17/2560
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