Title:Effects of soy proteins and hydrolysates on fat globule coalescence and multdown properties of ice cream.

Author(s): Chen WP, Liang GJ, Li X, He ZY, Zeng MM, Gao DM, Qin F, Goff HD, Chen J*

Source: Food Hydrocolloids Volume 94, Pages 279-286  Published: 1 March 2019

IF: 5.089 DOI: 10.1016/j.foodhyd.2019.02.045