Stability and physical properties of recombined dairy cream: Effects of soybean lecithin

International Journal of Food Properties

Volumn 20, Issue 10, 2017, Pages 2223-2233

  Zhou, Xilong ^a   Chen, Lintianxiang ^a   Han, Jie ^a   Shi, Minxuan ^a   Wang, Yunna ^a   Zhang, Liebing ^a   Li, Yan ^b   Wu, Wei ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Physical properties; Recombined dairy cream; Soybean lecithin; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIFICATION; LECITHIN; OILS AND FATS; PHYSICAL PROPERTIES; PROTEINS; STABILITY; VISCOSITY; ZETA POTENTIAL;

ANHYDROUS MILK FAT; APPARENT VISCOSITY; DAIRY CREAMS; MILK PROTEIN; POOR STABILITY; SOYBEAN LECITHINS; STABLE STRUCTURES; SURFACE PROTEINS;

DAIRIES;

EID: 85010953285     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1233434     Document Type: Article

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