Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream-Reference-Cited by-同舟云学术

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Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream

Published:2010-07 Issue:7 Volume:93 Page:2887-2895
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ihara K.,Habara K.,Ozaki Y.,Nakamura K.,Ochi H.,Saito H.,Asaoka H.,Uozumi M.,Ichihashi N.,Iwatsuki K.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference23 articles.

1. Processing effects on physicochemical properties of creams formulated with modified milk fat;Bolling;J. Dairy Sci.,2005

2. Emulsion stability as affected by competitive adsorption between an oil-soluble emulsifier and milk proteins at the interface;Cornec;J. Food Sci.,1998

3. Recent advances in the destabilization of dairy cream;Darling;J. Dairy Res.,1982

4. Influence of tempering on the mechanical properties of whipped dairy creams;Drelon;Int. Dairy J.,2006

5. Instability and partial coalescence of whippable dairy emulsions;Goff;J. Dairy Sci.,1997

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3. Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the cream;Food Research International;2024-01

4. Similar but not equal – A study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream;International Dairy Journal;2023-04

5. Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers;Chemical and Biological Technologies in Agriculture;2022-12-14

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