Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties

作者：Pingli Liu, Lihua Huang, Tongxun Liu, Yongjian Cai, Di Zeng, Feibai Zhou, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2020.128997 · 被引用次数：89 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Microencapsulation and Drying Processes