Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion - Concepedia

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Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion

61

Citations

31

References

2022

Year

Zelong Liu, Zhenyu Cao, Mengmeng Zhao, Huijuan Zhang, Jing Wang, Baoguo Sun

Food Hydrocolloids

Food ColloidLow-molecular-weight EmulsifiersRheologyFood EngineeringSynergistic InfluenceProtein ParticlesFood TechnologyEmulsionHealth Sciences

References

	Year	Citations

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