The effect of sucrose esters S1570 on partial coalescence and whipping properties

作者：Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Yongchao Zeng, Qiangzhong Zhao, Mouming Zhao · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.107429 · 被引用次数：63 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food Chemistry and Fat Analysis