Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species-Reference-Cited by-同舟云学术

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Published:2022-11-22 Issue:1 Volume:76 Page:81-92
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Xie Pengkai¹,Ji Guozhi²,Jin Jun¹^ORCID,Xu Hua¹,Zhang Li²,Gao Ziwei¹,Fan Qinyuan¹,Chen Yun²,Jin Qingzhe¹,Wang Xingguo¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi 214122, China

2. Inner Mongolia Mengniu Dairy (Group) Co., Ltd Hohhot 011500, China

Funder

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12921

Reference38 articles.

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2. Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream

3. Whipping properties of recombined, additive-free creams

4. Effects of emulsifiers on protein‐fat interaction in ice‐cream mix during aging 1: Quantitative‐analyses;Barfod N M;Fett Wissenschaft Technologie‐Fat Science Technology,1991

5. Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

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