Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1834-1840

  Zhao, Qiangzhong ^a   Kuang, Wanmei ^a   Long, Zhao ^a   Fang, Min ^a   Liu, Daolin ^a   Yang, Bao ^b   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Microstructure; Partial coalescence; Sorbitan monostearate; Surface protein concentration; Whipped cream

Indexed keywords

EMULSIFICATION; MICROSTRUCTURE; PARTICLE SIZE ANALYSIS; PROTEINS; STEARIC ACID; VISCOSITY;

AVERAGE PARTICLE SIZE; ORGANOLEPTIC PROPERTIES; PARTIAL COALESCENCE; PARTICLE SIZE RANGES; PHYSICAL CHARACTERISTICS; SORBITAN MONOSTEARATE; SURFACE PROTEINS; WHIPPED CREAM;

PARTICLE SIZE;

FAT; HYDROXYPROPYLMETHYLCELLULOSE; MEMBRANE PROTEIN; SODIUM DIHYDROGEN PHOSPHATE; SORBITAN STEARATE; XANTHAN;

ARTICLE; CREAM; EMULSION; HYDRATION; MAIZE; ORGANOLEPTIC PROPERTY; PARTICLE SIZE; PROTEIN ANALYSIS; PROTEIN STRUCTURE; SYRUP; VISCOSITY; WHIPPED CREAM;

EID: 84879054901     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.086     Document Type: Article

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