Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream

Food Research International

Volumn 33, Issue 8, 2000, Pages 697-706

  Smith, A K ^a   Kakuda, Y ^a   Goff, H D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Electron microscopy; Electrophoresis; Freeze substitution; Heat treatment; Stabilizer; Whipped cream

Indexed keywords

CREAM; FAT; FOAM; FOOD PROCESSING; PROTEIN STRUCTURE; STABILIZING AGENT; TEMPERATURE; VISCOSITY;

EID: 0033864490     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00115-0     Document Type: Article

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