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Partial replacement of hydrogenated oil with beeswax oleogel in whipped cream: Effect on crystallization behavior and foam stability

Ning Liu, Zhongfang Zhang, Kun Zhang, Wenguang Liu, Nan Jin, Dan Li, Katsuyoshi Nishinari, Xiaolin Yao

2024Journal of Food Engineering14 citationsDOI

Topics & Concepts

BeeswaxCrystallizationFood scienceMaterials scienceChemistryChemical engineeringComposite materialWaxOrganic chemistryEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications
Partial replacement of hydrogenated oil with beeswax oleogel in whipped cream: Effect on crystallization behavior and foam stability | Litcius