Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions.
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DOI: 10.1016/j.foodchem.2019.125949
Abstract: The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated… read more here.
Keywords: frozen emulsions; anhydrous milk; gms; whipped frozen ... See more keywords