Effects of sucrose esters on whipping capabilities of aerated emulsions
Pengkai Xie, Jun Jin, Hua Xu, Daohai Wang, Shiqi Fu, Qinyuan Fan, Ziwei Gao, Yuhang Chen, Qingzhe Jin, Xingguo Wang, Xingguo Wang
Topics & Concepts
CrystallizationSucroseCoalescence (physics)AdsorptionChemistryChemical engineeringAerationEmulsionFood scienceChromatographyOrganic chemistryBiologyEngineeringAstrobiologyFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes