Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties
Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Junwei Wang, Mouming Zhao, Siming Zhu, Qiangzhong Zhao, Qiangzhong Zhao
Topics & Concepts
CrystallizationLauric acidChemistryStearic acidEmulsionSucroseFat substituteChemical engineeringCoalescence (physics)Oleic acidRheologySurface tensionFood scienceComposition (language)Fatty acidOrganic chemistryMaterials scienceBiochemistryQuantum mechanicsPhilosophyPhysicsLinguisticsEngineeringAstrobiologyComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes