Formation mechanism of whipped cream without low-molecular-weight emulsifiers: Fat partial coalescence dynamics and interfacial protein profiling

作者：Wenxin Chen, Zhichang Deng, Qian Shen, Shuxin Ye, Jing Li, Bin Li, Hongshan Liang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112135 · 被引用次数：4 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Microencapsulation and Drying Processes