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Wenguang Liu

Shaanxi University of Science and Technology

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Structural Modulation of Oleogel-based Ice Cream: The Role of Ultrasonically Treated Whey Protein Isolate Fibrils in Fat Coalescence and Aeration Properties

Number of pages: 48 Posted: 21 Jan 2026
Ning Liu, Meng Yan, Junqi Sha, Kun Zhang, Xiaoting Xue, Wenguang Liu, Xiaomiao Jing and Xiaolin Yao
Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
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Abstract:

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whey protein isolate fibril, ultrasonication, whipped-frozen emulsion, fat coalescence, oral tribology