Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation.

Food Chem X · 2025 · PMC12513106 · PMID 41080121

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showed a trendno p-value reported

Both G' and G" of whipping cream showed a trend of first increasing and then decreasing with the increase of SOB substitution, and the G' and G" of whipping cream were the largest when HPKO:SOB = 16:4.

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