Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions
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Elsevier BV
Reference37 articles.
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1. Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights;Food Chemistry;2024-12
2. Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis;Food Hydrocolloids;2024-12
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