Foam formation facilitation and structural reinforcement in whipped cream: a synergistic strategy using aquafaba and herbal aqueous extracts

Food Hydrocolloids 2026

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Authors: Yu Fu, Jingjie Xie, Minwei Xu, Jiang Jiang

DOI: 10.1016/j.foodhyd.2026.112538

Cited by: 0

References: 36

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Surfactants and Colloidal Systems

References 36