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Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment
Author(s):
Rui Liu
,
Liguo Wang
,
Yan Liu
,
Tao Wu
,
Min Zhang
Publication date
Created:
August 2018
Publication date
(Print):
August 2018
Journal:
Food Hydrocolloids
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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GLUT4 biology
Author and article information
Journal
Title:
Food Hydrocolloids
Abbreviated Title:
Food Hydrocolloids
Publisher:
Elsevier BV
ISSN (Print):
0268005X
Publication date Created:
August 2018
Publication date (Print):
August 2018
Volume
: 81
Pages
: 39-47
Article
DOI:
10.1016/j.foodhyd.2018.01.031
SO-VID:
87822c3f-4f84-4962-9505-5f4da7dc616d
Copyright ©
© 2018
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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