Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

Dairy Science and Technology

Volumn 96, Issue 3, 2016, Pages 377-390

  Wu, Shaozong ^a   Wang, Geng ^a   Lu, Zhang ^a   Li, Yan ^b   Zhou, Xilong ^a   Chen, Lintianxiang ^a   Cao, Jialu ^a,c   Zhang, Liebing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^c NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

GMS; Physical properties; Recombined low fat dairy cream; Stability; Tween 80

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DAIRIES; EMULSIFICATION; GLYCEROL; OILS AND FATS; PHYSICAL PROPERTIES; PROTEINS; STEARIC ACID; VISCOSITY; ZETA POTENTIAL;

ANHYDROUS MILK FAT; APPARENT VISCOSITY; CREAMING STABILITY; DAIRY CREAMS; ELECTROSTATIC REPULSION; GLYCEROL MONOSTEARATE; SORBITAN MONOOLEATE; TWEEN 80;

STABILITY;

EID: 84964446449     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-015-0274-x     Document Type: Article

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