Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream-Reference-Cited by-同舟云学术

Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream

Published:2022-11 Issue: Volume:161 Page:111791
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Blankart Max^ORCID,Neugebauer Kathrin,Hinrichs Jörg^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions;Allen;International Dairy Journal,2008

2. Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream1;Baer;Journal of Dairy Science,1997

3. Model for foam stabilization of homogenized cream by comparative examinations with non-homogenized cream;Besner;Milchwissenschaft,1998

4. The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream;Blankart;International Dairy Journal,2021

5. Technical emulsifiers in aerosol whipping cream – Compositional variations in the emulsifier affecting emulsion and foam properties;Blankart;International Dairy Journal,2020

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