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Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream |
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Title: |
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream |
Author: |
Wang, Zhaojun Liang, Guijiang Chen, Wenpu Qie, Xuejiao Fu, Liwei Li, Xiang He, Zhiyong Zeng, Maomao Goff, H. Douglas Chen, Jie |
Appeared in: |
Food biophysics |
Paging: |
Volume 17 () nr. 3 pages 324-334 |
Year: |
2022-02-26 |
Contents: |
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Publisher: |
Springer US, New York |
Source file: |
Elektronische Wetenschappelijke Tijdschriften |
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