Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

International Journal of Food Properties

Volumn 21, Issue 1, 2018, Pages 1190-1202

  Peng, Fangshuai ^a   He, Shenghua ^a   Yi, Huaxi ^b   Li, Qi ^a   Xu, Weili ^a   Wang, Rongchun ^a   Ma, Ying ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Milk fat globule membrane protein; Properties; Rheological behaviour; Texture; Whipped cream

Indexed keywords

MEMBRANES; OILS AND FATS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; TEXTURES; VISCOSITY;

AVERAGE PARTICLE SIZE; MEMBRANE PROTEINS; PARTIAL COALESCENCE; PROPERTIES; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; SMALL PARTICLE SIZE; WHIPPED CREAM;

BIOLOGICAL MEMBRANES;

EID: 85054856176     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2018.1460755     Document Type: Article

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