Influence of moderate electric field treatment on fat globule instability and quality characteristics of soy protein isolate–based ice cream

Puntos clave

• Electric field treatment significantly improves the quality characteristics of soy protein isolate ice cream, enhancing stability.
• Key evidence shows an increase in fat globule stability, leading to better texture and creaminess in the ice cream product.
• Assessment using electric field treatment investigated its effects on ice cream quality characteristics over a controlled process.
• Findings suggest the method may enable the development of higher-quality soy protein-based ice creams, improving consumer satisfaction.