配方策略,质感改进和对健康冰淋的感官感知:一篇综述

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
概括

消费者想要更健康的冰淋. 本综述探讨了低脂肪,低糖和无乳制品选项的创新,重点关注成分和质地,以满足健康需求而不牺牲味道.

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