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Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion
Jiang, Jiang, Jing, Weiqin, Xiong, Youling L., Liu, YuanfaVolume:
87
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.09.005
Date:
February, 2019
File:
PDF, 7.27 MB
english, 2019