Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream
Zhaojun Wang, Guijiang Liang, Wenpu Chen, Xuejiao Qie, Liwei Fu, Xiang Li, Zhiyong He, Maomao Zeng, H. Douglas Goff, Jie Chen
Topics & Concepts
Globules of fatFood scienceSoy proteinChemistryPea proteinHydrolysateMonoglycerideRheologyChromatographyMaterials scienceMilk fatHydrolysisBiochemistryFatty acidComposite materialLinseed oilProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes