Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream.

Foods · 2024 · PMC11121546 · PMID 38790810

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a decreasing trendno p-value reported

Steady-State Shear Properties of Ice Cream Slurry As can be seen from Figure 5 , the viscosity of all ice cream slurries show a decreasing trend with the increasing shear rate and show a nonlinear relationship, indicating that all ice cream slurries exhibited shear-thinning behavior.

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