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Minghe Zhang

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Impact of High-Soluble Modified Wheat Gluten as an Emulsifier on the Structure and Quality of Ice Cream

Number of pages: 26 Posted: 12 Oct 2024
Jiawen Pei, Dandan Xiong, Minghe Zhang, Chenghao Liu, Ling Zhang, Xuebo Liu and Xiang Duan
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Northwest A&F University
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high soluble, modified wheat gluten, Plant protein, Emulsifier, ice cream