Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein-Reference-Cited by-同舟云学术

Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

Published:2018-01-01 Issue:1 Volume:21 Page:1190-1202
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Peng Fangshuai¹,He Shenghua¹,Yi Huaxi²,Li Qi¹,Xu Weili¹,Wang Rongchun¹,Ma Ying¹

Affiliation:

1. Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China

2. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, People’s Republic of China

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1460755

Reference35 articles.

1. Nutritional and technological aspects of milk fat globule membrane material

2. Food Emulsifiers and Their Applications

3. Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream

4. Walstra, P.; Wouters, J. T. M.; Geurts, T. G. Dairy Science and Technology, 2nd ed. CRC Press: Boca Raton, FL, 2006; pp 782.

5. Effect of thermal treatment on physical properties and stability of whipping and whipped cream

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