Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl 2 as fat replacers: Insights from physicochemical and sensory properties.

  • Qiuye Huang
  • , Yuting Wu
  • , Xuefei Xu
  • , Xiaoyan Cheng
  • , Yuting Tao
  • , Xinyu Jing
  • , Zonghui Tang
  • , Xueling Li
  • , Jin Liang
  • , Haiwei Zhang
  • , Daniel Granato
  • , Yue Sun

Research output: Contribution to journal › Article › peer-review

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Food Science