Effects of soy protein composition in recombined soy‐based cream on the stability and physical properties of whipping cream-Reference-Cited by-同舟云学术

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Effects of soy protein composition in recombined soy‐based cream on the stability and physical properties of whipping cream

Published:2020-02-17 Issue:6 Volume:100 Page:2732-2741
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Fu Liwei¹²,He Zhiyong¹²^ORCID,Zeng Maomao¹,Qin Fang¹,Chen Jie¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China

2. International Joint Laboratory on Food SafetyJiangnan University Wuxi China

3. Synergetic Innovation Center of Food Safety and NutritionJiangnan University Wuxi China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10305

Reference54 articles.

1. Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-Linking of Adsorbed Beet Pectin Coatings

2. Effect of homogenisation and storage time on surface and rheology properties of whipping cream

3. Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream

4. Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil

5. Oleosins and Oil Bodies in Seeds and Other Organs

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1. Molecular investigation of soybean protein for improving the stability of quinoa (Chenopodium quinoa willd.) milk substitute;Food Chemistry;2024-12

2. Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis;Food Hydrocolloids;2024-12

3. Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications;Trends in Food Science & Technology;2024-09

4. Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior;International Journal of Biological Macromolecules;2024-08

5. 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

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