Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review

Wenjie Chang; Kangyu Li; Xinru Qi; Zong Meng

doi:10.1016/j.foodchem.2025.144015

Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review

Wenjie Chang(State Key Laboratory of Food Science and Technology), Kangyu Li(Jiangnan University), Xinru Qi(Jiangnan University), Zong Meng(State Key Laboratory of Food Science and Technology)

Food Chemistry

March 24, 2025

10.1016/j.foodchem.2025.144015

Cited by 11

Abstract

Related Papers

No related papers found

Powered by citation graph analysis