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Updated: Jan 20, 2026

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System
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Published on: October 4, 2024

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创新的双重战略,以增强基于乳清蛋白/Opuntia水果水凝的高蛋白无添加糖冰淋

Paniz Kavoosi1, Mahboobeh Kashiri1, Morteza Khomeiri1

  • 1Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|January 19, 2026
PubMed
概括

乳清蛋白缩剂和Opuntia果粉水凝可以制造更健康,高蛋白质的冰淋,减少糖分. 12%的水凝添加改善了质地,降低了血糖指数,同时保持了味道.

关键词:
一个冰淋的冰淋.有色的水凝.免费添加糖可以添加糖.葡萄糖指数 (Glycemic Index) 是一个指数.高蛋白质的高蛋白质的高蛋白质.

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