Physicochemical property characterization, amino acid profiling, and sensory evaluation of plant-based ice cream incorporated with soy, pea, and milk proteins.

Autor: Ng CKZ; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore 138683, Singapore., Leng WQ; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore 138683, Singapore., Lim CH; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore 138683, Singapore., Du J; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore 138683, Singapore; Department of Food Science, Purdue University, West Lafayette, IN 47907; Sengkang General Hospital, Singapore Health Services, Singapore 544886, Singapore. Electronic address: du.juan@singaporetech.edu.sg.

Publikováno v: Journal of dairy science [J Dairy Sci] 2024 Dec; Vol. 107 (12), pp. 10268-10279. Date of Electronic Publication: 2024 Aug 16.