Combined physical modification of peanut protein: Impact on emulsion stability, fat crystal network, and textural properties of ice cream

Food Chemistry 2026

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Authors: Chengcheng Wang, Ling Zhu, Hui Zhang

DOI: 10.1016/j.foodchem.2026.148450

Cited by: 2

References: 49

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food composition and properties

References 49