Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream

作者：Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Pingli Liu, Mouming Zhao, Qiangzhong Zhao · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.106541 · 被引用次数：49 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Microencapsulation and Drying Processes