Effect of thermal treatment on physical properties and stability of whipping and whipped cream
Authors:
- Viet NguyenVNViet Nguyen
- Cua T.M. DuongCDCua T.M. Duong
- Vi VuVVVi Vu
- 1 October 2015
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 163, 32-36
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Isothermal crystallization behaviour of milk fat in bulk and emulsified stateInternational Dairy Journal, 2011
- Factors governing partial coalescence in oil-in-water emulsionsAdvances in Colloid and Interface Science, 2010
- Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloidFood Hydrocolloids, 2008
- Nutritional and technological aspects of milk fat globule membrane materialInternational Dairy Journal, 2008
- Influence of tempering on the mechanical properties of whipped dairy creamsInternational Dairy Journal, 2006
- Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial creamColloids and Surfaces A: Physicochemical and Engineering Aspects, 2005
- Crystallization in emulsionsCurrent Opinion in Colloid & Interface Science, 2002
- Instability and Partial Coalescence in Whippable Dairy EmulsionsJournal of Dairy Science, 1997
- Destabilization of O/W emulsions containing fat crystals by temperature cyclingColloids and Surfaces, 1991
- Influence of Various Milk Protein Isolates on Ice Cream Emulsion StabilityJournal of Dairy Science, 1989