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Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides

Ren Yan; Hongfang Cao; Jinge Wang; Tongxun Liu; Jian He; Kai Cao; Caiyun Wang; Qiangzhong Zhao
Food Chemistry · Vol. 475 · pp. 143235 · 2025

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume475
Pages143235
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143235
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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