Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream
Yonghao Li, Tao Liao, Tongxun Liu, Junwei Wang, Zhehao Sun, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao, Qiangzhong Zhao
Topics & Concepts
SorbitanCrystallizationStearic acidNucleationOleic acidChemistryChemical engineeringFat substituteGlobules of fatSucroseFood scienceOrganic chemistryFatty acid esterFatty acidMilk fatBiochemistryEngineeringLinseed oilFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques