Effect of homogenisation and storage time on surface and rheology properties of whipping cream

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 748-753

  Long, Zhao ^a   Zhao, Mouming ^a   Zhao, Qiangzhong ^a   Yang, Bao ^b   Liu, Liya ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Droplet size distribution; Homogenisation pressure; Rheology; Surface protein concentration; Whipping cream

Indexed keywords

DISPERSION INDEX; DROPLET DIAMETERS; DROPLET SIZE DISTRIBUTIONS; HERSCHEL-BULKLEY MODEL; HOMOGENISATION; PRESSURE CHANGE; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; RHEOLOGY PROPERTY; SHEAR THINNING; STORAGE TIME; SURFACE PROTEIN CONCENTRATION; SURFACE PROTEINS; WHIPPING CREAM;

CONCENTRATION (PROCESS); DAIRY PRODUCTS; ELASTICITY; GELS; PRESSURE EFFECTS; PROTEINS; RHEOLOGY; SIZE DISTRIBUTION; VISCOSITY;

SURFACE PROPERTIES;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DAIRY PRODUCT; DISPERSION; EMULSION; FLOW KINETICS; FOOD STORAGE; GEL; HOMOGENISATION PRESSURE; PARTICLE SIZE; PRESSURE; SHEAR STRENGTH; SURFACE PROPERTY; WHIPPING CREAM; YOUNG MODULUS;

EID: 80755168161     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.028     Document Type: Article

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