Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams-Reference-Cited by-同舟云学术

Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams

Published:2023-05-30 Issue:9 Volume:60 Page:2468-2476
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Wei Xueli,Zhang Hong^ORCID,Cheong Lingzhi,Gong Jingjing,Xu Xuebing,Bi Yanlan

Funder

Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05769-1.pdf

Reference27 articles.

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2. Cao ZY, Liu ZL, Zhang HJ, Wang J, Ren SC (2020) Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: a possible mode of action. Food Hydrocoll 99:105350

3. Daviesa E, Dickinsona E, Bee RD (2001) Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides. Int Dairy J 11(10):827–836

4. Fredrick E (2011) Fat crystallization and partial coalescence in dairy creams: role of monoacylglycerols. PhD Dissertation, Ghent University, Ghent, Belgium. https://www.researchgate.net/publication/292335230

5. Fredrick E, Heyman B, Moens K, Fischer S, Verwijlen T, Moldenaers P, Van Der Meeren P, Dewettinck K (2013a) Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties. Food Res Int 51(2):936–945