Soybean-oil-body-substituted low-fat ice cream with different homogenization pressure, pasteurization condition, and process sequence: physicochemical properties, texture, and storage stability

HIGHLIGHTS

• who: Wan Wang et al. from the College of Food Science, Northeast Agricultural University, Harbin, China have published the article: Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability, in the Journal: Foods 2022, 2560 of /2022/
• what: The aim 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 SOBsubstituted . . .
  

   

  

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