Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies
Yangyang Chen, Yongjian Cai, Di Zeng, Mouming Zhao, Qiangzhong Zhao
Topics & Concepts
Current (fluid)Quality (philosophy)Food scienceBiochemical engineeringBusinessBiotechnologyChemistryEngineeringBiologyEpistemologyPhilosophyElectrical engineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications