Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2168-2173

  Zhao, Qiangzhong ^a   Zhao, Mouming ^a   Li, Jianrong ^b   Yang, Bao ^c   Su, Guowan ^a   Cui, Chun ^a   Jiang, Yueming ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b ZHEJIANG GONGSHANG UNIVERSITY   (China)

^c SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Hydroxypropyl methylcellulose; Partial coalescence; Particle size distribution; Texture; Whipped cream

Indexed keywords

EMULSIFICATION; LIGHT TRANSMISSION; PARTICLE SIZE; PROTEINS; SIZE DISTRIBUTION; SURFACE TREATMENT;

AVERAGE PARTICLE SIZE; FAT GLOBULES; HYDROXYPROPYL METHYLCELLULOSE; PARTIAL COALESCENCE; PARTICLES-SIZE DISTRIBUTIONS; PROPERTY; PROTEIN CONCENTRATIONS; SINGLE PEAK; SURFACE PROTEINS; WHIPPED CREAM;

PARTICLE SIZE ANALYSIS;

EID: 70149084536     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.04.007     Document Type: Article

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