NARA Discovery
Article Details
← Back to Search Results
Journal Article

Whipping performance of partially crystalline emulsions stabilized by milk proteins: Effects of carrageenan blending with xanthan gum and/or guar gum

Hua Xu; Huilin Huan; Mingcui Huang; Ziwei Gao; Longfei Liu; Limin Cui; Qingzhe Jin; Xingguo Wang; Jun Jin
Food Hydrocolloids · Vol. 176 · pp. 112548 · 2026
View Full Text Download RIS Journal Homepage

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-07-01
Publication Year2026
Volume176
Pages112548
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112548
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
Full-text access depends on NARA's subscribed coverage and institutional access.