Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions
Cheng, Jinju, Dudu, Olayemi Eyituoyo, Wang, Dong, Li, Xiaodong, Yan, TingshengJournal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125949
Date:
December, 2019
File:
PDF, 456 KB
2019