From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and quality

作者：Ling Chen, Mengdi Zhao, Fei Liu, Yixun Xia, Maoshen Chen · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142239 · 被引用次数：14 · 研究领域：Food Chemistry and Fat Analysis、Meat and Animal Product Quality、Biochemical Analysis and Sensing Techniques