Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy-Reference-Cited by-同舟云学术

Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy

Published:2019 Issue:5 Volume:25 Page:727-733
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Kamigaki Takamichi¹,Ito Yoshiko²,Nishino Yuri²,Miyazawa Atsuo²

Affiliation:

1. Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

2. Graduate School of Life Science, University of Hyogo

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/25/5/25_727/_pdf

Reference13 articles.

1. Allen, K.E., Dickinson, E., and Murray, B. (2006). Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream. LWT - Food Sci. Technol., 39, 225-234.

2. Anderson, M., Brooker, B.E., and Needs, E.C. (1987). The role of proteins in the stabilization/destabilization of dairy foams, In “Food emulsions and foams” ed. by E. Dickinson. Royal Society of Chemistry, London, pp. 100-109.

3. Anderson, M. and Brooker, B.E. (1988). Dairy foams. In “Advances in food emulsions and foams” ed. by E. Dickinson and G. Stainsby. Elsevier Applied Science, London, pp. 221-255.

4. Brooker, B.E., Anderson, M., and Andrews, A.T. (1986). The Development of Structure in Whipped Cream. J. Food Struct., 5, 277-285.

5. Brooker, B.E. (1990). The Adsorption of Crystalline Fat to the Air-Water Interface of Whipped Cream. J. Food Struct., 9, 223-229.

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