Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions
Pengkai Xie, Mingcui Huang, Jia Liu, Abdelaziz Elbarbary, Qingzhe Jin, Xingguo Wang, Jun Jin, Jun Jin
Topics & Concepts
AnhydrousMembraneGlobules of fatAerationChemical engineeringCrystal (programming language)EmulsionButterfatMembrane emulsificationMaterials scienceChemistryCoalescence (physics)Composite materialMilk fatOrganic chemistryBiochemistryEngineeringAbsorption (acoustics)PhysicsProgramming languageComputer scienceAstrobiologyFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes