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Viscoelastic characterisation of high protein ice cream: Predicting tactile sensory properties via time–concentration superposition and large amplitude oscillatory shear (LAOS) rheology

Simone Musollini; Christos Soukoulis; Roberta Tolve; Lingxin You; Matteo Zanoni; Eugenio Aprea; Flavia Gasperi; Fabio Favati
Food Hydrocolloids · Vol. 172 · pp. 112028 · 2026
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Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume172
Pages112028
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112028
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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