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Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties

Di Zeng; Yongjian Cai; Tongxun Liu; Lihua Huang; Junwei Wang; Mouming Zhao; Siming Zhu; Qiangzhong Zhao
Food Hydrocolloids · Vol. 146 · pp. 109183 · 2024

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-01-01
Publication Year2024
Volume146
Pages109183
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2023.109183
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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