Food chemistryCrystallizationIce CreamEstersSucroseSaccharomyces cerevisiae Proteins
Interfacial perspective: Modulation of fat crystallization behavior and stability of yeast proteins ice cream by sucrose esters with tailored HLB values.
Tianfu Cheng, Chaojiang Dong, Yapeng Liu, Yiying Jin, Qi Zhang, Chunfang Ma, Xueting Zheng, Lianzhou Jiang, Zhongjiang Wang, Zengwang Guo
Published: 202610.1016/j.foodchem.2025.147101
Abstract
This study investigated the effects of sucrose esters with varying hydrophilic-lipophilic balance (HLB) values on the fat crystallization behavior and stability of yeast proteins (YPs)-based ice cream from an interfacial perspective. The results demo…
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