Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream-Reference-Cited by-同舟云学术

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Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream

Published:2000-10 Issue:8 Volume:33 Page:697-706
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Smith A.K,Kakuda Y,Goff H.D

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Milk gel structure. XIV. Fixation of fat globules in whole milk yoghurt for electron microscopy;Allan-Wojtas;Milchwissenschaft,1984

2. Dairy foams;Anderson,1988

3. The role of proteins in the stabilization/destabilization of dairy foams;Anderson,1987

4. The adsorption of crystalline fat to the air–water interface of whipped cream;Brooker;Food Structure,1990

5. The stabilization of air in foods containing fat — a review;Brooker;Food Structure,1993

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