Tianxin Wang

Fabrication of soy protein - pea protein composite fibril/κ-carrageenan emulsion gels through thermal fibrillation for application as fat replacers in ice cream

Growing interest in reduced-fat frozen desserts has created a need for plant-based fat replacers capable of reproducing the structural and sensory functions of milk fat. In this study, soy protein isolate (SPI) and pea protein isolate (PPI) were co-fibrillated by acid–heat treatment to produce composite protein fibrils...