Effect of thermal treatment on physical properties and stability of whipping and whipped cream

Journal of Food Engineering

Volumn 163, Issue , 2015, Pages 32-36

  Nguyen, Viet ^a   Duong, Cua T M ^a   Vu, Vi ^a  

^a NONG LAM UNIVERSITY   (Viet Nam)

Author keywords

Cooling; Partial coalescence; Tempering; Whipped cream

Indexed keywords

COOLING; PHYSICAL PROPERTIES; TEMPERATURE;

COOLING RATES; FAT GLOBULES; LOW TEMPERATURES; PARTIAL COALESCENCE; RHEOLOGICAL BEHAVIORS; WHIPPED CREAM;

TEMPERING;

EID: 84928785850     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.04.026     Document Type: Article

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