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Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review

Wenjie Chang1, Kangyu Li1, Xinru Qi1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.

Food Chemistry
|March 28, 2025
PubMed

Keywords:
Dairy-free alternativesFat replacersFunctionalHealthy ice creamOral tribologySensory evaluationTexture improvement

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