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Cream and Related Products

Published:2009-10-27 Issue: Volume: Page:61-85
ISSN:
Container-title:Dairy Fats and Related Products
language:
Short-container-title:

Author:

Smiddy M. A.,Kelly A. L.,Huppertz T.

Publisher

Wiley-Blackwell

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781444316223.ch4/fullpdf

Reference65 articles.

1. Effects of homogenization and heating conditions on physico-chemical properties of coffee cream;Abrahamsson;Milchwissenschaft,1988

2. Effect of ethanol content on emulsion stability of cream liqueurs;Banks;Food Chemistry,1985

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream;International Journal of Dairy Technology;2024-02-26

2. Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams;Journal of Food Science and Technology;2023-05-30

3. Sensory Attributes of Fat‐Rich Dairy and Ethnic Indian Products;Sensory Profiling of Dairy Products;2023-05-12

4. Effect of κ‐carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ‐carrageenan concentrations;Journal of Food Processing and Preservation;2020-11-10

5. Role of Milk Fat in Dairy Products;Advanced Dairy Chemistry, Volume 2;2020

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