Effect of protein-phenolic acid complexes on ice cream structure and meltdown behavior

This study focused on understanding the effects of protein-phenolic acid complexes on structural changes and meltdown behavior in ice cream. Three phenolic acids (4-hydroxybenzoic acid, vanillic acid, and gallic acid) at two concentrations (2 and 10 mg/g) were individually investigated. Compared to...

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Veröffentlicht in:	Food science & technology 2024-12, Vol.213, p.117065, Article 117065
Hauptverfasser:	Pangastuti, Hesti Ayuningtyas, Wattanachaisaereekul, Songsak, Pinsirodom, Praphan
Format:	Artikel
Sprache:	eng
Schlagworte:	4-hydroxybenzoic acid enthalpy fluorescence emission spectroscopy gallic acid Ice cream Meltdown rate microstructure Phenolic acid Protein-phenolic acid complex vanillic acid viscosity
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