1. The relationship between water‐holding capacities of soybean–whey mixed protein and ice crystal size for ice cream. (3rd May 2021) Authors: Liu, Yayong; Liu, Aiguo; Liu, Lizeng; Kan, Zhuorui; Wang, Weijia Journal: Journal of food process engineering Issue: Volume 44:Number 7(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗