Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization

Food Chemistry 2026

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Authors: Huijie Dong, Chonghao Wang, Fengyan Wang, Linna You, Yan Chen, Shangde Sun

DOI: 10.1016/j.foodchem.2026.149349

Cited by: 1

References: 48

Fields of Study & Subjects

Microencapsulation and Drying Processes Polysaccharides Composition and Applications Food Chemistry and Fat Analysis

References 48