Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition-Reference-Cited by-同舟云学术

Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition

Published:2019-01-28 Issue:2 Volume:7 Page:875-881
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ghorbani‐HasanSaraei Azade¹,Rafe Ali²^ORCID,Shahidi Seyed‐Ahmad¹,Atashzar Azin¹

Affiliation:

1. Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad University Amol Iran

2. Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST) Mashhad Iran

Funder

Ayatollah Amoli Branch, Islamic Azad University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.939

Reference39 articles.

1. Dairy foams 1988 Elsevier Applied Science London UK M. Anderson B. E. Brooker E. Dickinson G. Stainsby Advances in food emulsions and foams 221 225

2. Observations on the Whipping Characteristics of Cream

3. Rheological characterization of experimental dairy creams formulated with locust bean gum (LBG) and λ-carrageenan combinations

4. Recent advances in the destabilization of dairy emulsions

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