Zhao-Nan Yan

Tailoring egg white protein and pea protein isolate complexes by ultrasound-assisted pH-shifting for stabilizing high internal phase Pickering emulsions as structured fat replacers in ice cream: Oral tribology and structural transfer.

This study aimed to reduce fat and saturated fatty acid contents in ice cream while maintaining the frozen aerated structure and sensory quality that are often compromised by fat reduction. Ultrasound-assisted pH-shifting treatment was used to regulate the interfacial behavior of an egg white protein (EWP)-pea protein...