Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams
暂无分享,去创建一个
Qingzhe Jin | Xingguo Wang | Hu Xu | Longkai Shi | Jun Jin | Wei Wei | Yuhang Chen | Lan Yang | Jing Zhang
[1] Qingzhe Jin,et al. Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages. , 2021, Food chemistry.
[2] Lingyun Chen,et al. Long-term stable emulsions prepared from lentil protein fibrillar aggregates , 2021, Food Structure.
[3] Xiao Dong Chen,et al. Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases , 2021 .
[4] D. Rousseau,et al. Whipping properties of recombined, additive-free creams. , 2021, Journal of dairy science.
[5] Weirong Yao,et al. Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability. , 2021, Food chemistry.
[6] R. Hartel,et al. The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat , 2021 .
[7] Lihua Huang,et al. Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties. , 2021, Food chemistry.
[8] Xianghong Meng,et al. Effect of environmental stresses on physicochemical properties of ALA oil-in-water nanoemulsion system prepared by emulsion phase inversion. , 2020, Food chemistry.
[9] W. Xu,et al. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum. , 2020, International journal of biological macromolecules.
[10] S. Razavi,et al. Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream , 2020 .
[11] B. Bhandari,et al. Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams , 2020, International Dairy Journal.
[12] D. Paolino,et al. Rutin-Loaded Poloxamer 407-Based Hydrogels for In Situ Administration: Stability Profiles and Rheological Properties , 2020, Nanomaterials.
[13] Y. Wang,et al. Effects of triglycerol monostearate on physical properties of recombined dairy cream , 2020 .
[14] Jie Chen,et al. Effects of soy protein composition in recombinant soy-based cream on the stability and physical properties of whipping cream. , 2020, Journal of the science of food and agriculture.
[15] Tamal Banerjee,et al. Development of microcrystalline cellulose based hydrogels for the in vitro delivery of Cephalexin , 2019, Heliyon.
[16] Yalong Guo,et al. Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides , 2020 .
[17] E. Dickinson. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions , 2019, Food Hydrocolloids.
[18] Yan Li,et al. Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions. , 2019, International journal of biological macromolecules.
[19] R. Pourahmad,et al. Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin , 2019, Food Science and Technology.
[20] Yuanfa Liu,et al. Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion , 2019, Food Hydrocolloids.
[21] Afsaneh Taheri,et al. Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums. , 2019, International journal of biological macromolecules.
[22] Y. Matsumura,et al. Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams , 2017 .
[23] C. Lopez,et al. Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions , 2017 .
[24] Jinjing Zhang,et al. Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion , 2016 .
[25] L. B. Larsen,et al. Effect of heating strategies on whey protein denaturation--Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry. , 2016, Journal of dairy science.
[26] V. Nguyen,et al. Effect of thermal treatment on physical properties and stability of whipping and whipped cream , 2015 .
[27] J. Weiss,et al. Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties , 2015 .
[28] David Julian McClements,et al. Beverage emulsions: Recent developments in formulation, production, and applications , 2014 .
[29] Xiaoxiong Zeng,et al. Rheological properties of an amorphous cellulose suspension , 2014 .
[30] J. Balejko,et al. Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions , 2014 .
[31] J. Keramat,et al. Effect of modified whey protein concentrate on physical properties and stability of whipped cream , 2014 .
[32] K. Dewettinck,et al. Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties , 2013 .
[33] Volker Ribitsch,et al. Adsorption of carboxymethyl cellulose on polymer surfaces: evidence of a specific interaction with cellulose. , 2012, Langmuir : the ACS journal of surfaces and colloids.
[34] J. Guthrie,et al. Characterisation of the interactive properties of microcrystalline cellulose-carboxymethyl cellulose hydrogels. , 2011, International journal of pharmaceutics.
[35] K. Niranjan,et al. Transient development of whipped cream properties , 2006 .
[36] D. Mcclements,et al. Influence of pH and Pectin Type on Properties and Stability of Sodium-Caseinate Stabilized Oil-in-Water Emulsions , 2006 .
[37] Y. Ozaki,et al. Temperature-Dependent Structural Changes in Hydrogen Bonds in Microcrystalline Cellulose Studied by Infrared and Near-Infrared Spectroscopy with Perturbation-Correlation Moving-Window Two-Dimensional Correlation Analysis , 2006, Applied spectroscopy.
[38] M. C. Stuart,et al. Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream , 2005 .
[39] Douglas G. Dalgleish,et al. Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers , 2005 .
[40] M. V. Boekel,et al. Effects of heat on physicochemical properties of whey protein-stabilised emulsions , 2003 .
[41] D. Rousseau. Fat crystals and emulsion stability — a review , 2000 .
[42] A. Chiralt,et al. Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams , 1998 .
[43] H. Hoffmann,et al. Structure and solution properties of sodium car☐ymethyl cellulose , 1997 .