Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions-Reference-Cited by-同舟云学术

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions

Published:2020-04 Issue: Volume:101 Page:105491
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cheng Jinju,Dudu Olayemi Eyituoyo,Li Xiaodong,Yan Tingsheng

Funder

University Nursing Program for Young Scholars with Creative Talents in Heilongjiang

Province Natural Science Foundation of Heilong Jiang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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3. Acceleration of crystallisation of palm kernel oil in oil-in-water emulsion by hydrophobic emulsifier additives;Awad;Colloids and Surfaces B,2002

4. Aeration of low fat dairy emulsions: Effects of saturated--unsaturated triglycerides;Bazmi;International Dairy Journal,2007

5. Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions;Bazmi;Journal of Dairy Science,2009

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