Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference26 articles.
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3. Rheological properties of model dairy emulsions as affected by high pressure homogenization;Biasutti;Innovative Food Science & Emerging Technologies,2010
4. The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream;Blankart;International Dairy Journal,2021
5. Technical emulsifiers in aerosol whipping cream – compositional variations in the emulsifier affecting emulsion and foam properties;Blankart;International Dairy Journal,2020
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1. Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies;Food and Bioprocess Technology;2024-05-27
2. Effect of composition of emulsifier blends on aerated emulsions: Stability, thermodynamic, interfacial behavior and aeration properties;LWT;2023-10
3. Similar but not equal – A study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream;International Dairy Journal;2023-04
4. 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
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