Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties.

Foods · 2022 · PMC9141774 · PMID 35627074

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Therefore, the ice cream mixes with SOB substitution had a smaller particle size and particle dispersion index than the ice cream mixes without SOB substitution, indicating that the ice cream mixes with SOB substitution had a more stable emulsion system and showed a trend of increasing dependence on the SOB substitution amount [ 31 ].

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