Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties

作者：Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Junwei Wang, Mouming Zhao, Mouming Zhao, Siming Zhu, Qiangzhong Zhao · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109183 · 被引用次数：44 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Microencapsulation and Drying Processes