Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 624-628

  Zhao, Qiangzhong ^a   Zhao, Mouming ^a   Yang, Bao ^b   Cui, Chun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Partial coalescence of fat; Particle size; Textural characteristics; Whipped cream; Xanthan gum

Indexed keywords

POLYSACCHARIDE; THICKENING AGENT; XANTHAN;

ARTICLE; CREAM; EMULSION; FOOD ANALYSIS; FOOD TEXTURE; LIGHT SCATTERING; MEASUREMENT; PARTICLE SIZE; PHYSICAL PARAMETERS; WHIPPED CREAM;

EID: 67349203917     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.079     Document Type: Article

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