Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion-Reference-Cited by-同舟云学术

Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion

Published:2019-02 Issue: Volume:87 Page:670-678
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jiang Jiang,Jing Weiqin,Xiong Youling L.,Liu Yuanfa

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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3. Correlation between colloidal properties of ice cream mix and ice cream;Bolliger;International Dairy Journal,2000

4. Effect of hydrogen bonding on water in oil emulsion properties;Bus,1990

5. Measurement of air cell distributions in dairy foams;Chang;International Dairy Journal,2002

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