Interface behavior, whipping properties and storage stability of aerated emulsions: Effect of interaction between milk protein and sucrose ester

Food Hydrocolloids 2026

View at publisher

Authors: Jinge Wang, Hongfang Cao, Biying Wang, Jian He, Caiyun Wang, Y. Wang, Qiangzhong Zhao, Mouming Zhao

DOI: 10.1016/j.foodhyd.2026.112660

Cited by: 2

References: 33

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food Chemistry and Fat Analysis

References 33