Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides

作者：Ren Yan, Hongfang Cao, Jinge Wang, Tongxun Liu, Jian He, Kai Cao, Caiyun Wang, Qiangzhong Zhao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143235 · 被引用次数：10 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Microencapsulation and Drying Processes