The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream
Author:
Funder
Forschungskreis der Ernährungsindustrie
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference28 articles.
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3. Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream;Blankart;Journal of Food Engineering,2020
4. Partial coalescence in oil-in-water emulsions. 2. Influence of the properties of the fat;Boode;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1993
5. The development of structure in whipped cream;Brooker;Food Microstructure,1986
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2. Similar but not equal – A study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream;International Dairy Journal;2023-04
3. Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream;Food Research International;2022-11
4. Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream;International Dairy Journal;2022-06
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