Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties
Pingli Liu, Lihua Huang, Tongxun Liu, Yongjian Cai, Di Zeng, Feibai Zhou, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao
Topics & Concepts
Myristic acidLauric acidCrystallizationChemistryStearic acidOleic acidPalm kernel oilPalmitic acidFatty acidFood scienceChemical engineeringOrganic chemistryPalm oilBiochemistryEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes