Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream
Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Pingli Liu, Mouming Zhao, Qiangzhong Zhao
Topics & Concepts
Coalescence (physics)NucleationEmulsionChemistryChemical engineeringCrystallizationHomogeneousViscosityCrystallographyFood scienceMaterials scienceOrganic chemistryComposite materialThermodynamicsPhysicsAstrobiologyEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes