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Published in 2024 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-024-02866-3
Abstract: This study aimed to develop emulsion foams (I: 1:1 flaxseed oil to coconut oil; II: 1:2 flaxseed oil to coconut oil; III: 2:1 flaxseed oil to coconut oil) based on the formation of an air-in-water-in…
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Keywords:
emulsion;
emulsion foams;
whipped cream;
coconut ... See more keywords
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Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106541
Abstract: Abstract The effect of sucrose ester S370 on the interfacial layers and fat crystals network of whipped cream has been studied in this work. The addition of S370 showed a little effect on the droplets…
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Keywords:
whipped cream;
ester s370;
effect sucrose;
sucrose ester ... See more keywords
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Published in 2024 at "Journal of food science"
DOI: 10.1111/1750-3841.17310
Abstract: Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for…
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Keywords:
wax oleogel;
cream;
fatty acids;
aerosol whipped ... See more keywords
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Published in 2022 at "Foods"
DOI: 10.3390/foods11091195
Abstract: The aim of this work is to evaluate the effects of glucose and corn syrup on the physical characteristics and whipping properties of whipped creams. The interfacial protein concentration and apparent viscosity of emulsions increased…
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Keywords:
whipped creams;
corn;
corn syrup;
concentration ... See more keywords