Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams
Author:
Funder
Australian Research Council's Industrial Transformation Research Hub
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference39 articles.
1. Destabilization of O/W emulsions containing fat crystals by temperature cycling;Boode;Colloids and Surfaces,1991
2. The influence of serum phase on the whipping time of unhomogenised cream;Börjesson;International Dairy Journal,2015
3. Composite blends from heat-denatured and undenatured whey protein: Emulsifying properties;Britten;International Dairy Journal,1994
4. The development of structure in whipped cream;Brooker;Food Structure,1986
5. Observations on the whipping characteristics of cream;Bruhn;Journal of Dairy Science,1988
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