Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams

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 with an increasing sugar concentration. In whipped creams, a shorte...

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Detalles Bibliográficos
Autores principales: Zeng, Yongchao, Zeng, Di, Liu, Tongxun, Cai, Yongjian, Li, Yonghao, Zhao, Mouming, Zhao, Qiangzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102422/
https://www.ncbi.nlm.nih.gov/pubmed/35563918
http://dx.doi.org/10.3390/foods11091195

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102422/
https://www.ncbi.nlm.nih.gov/pubmed/35563918
http://dx.doi.org/10.3390/foods11091195

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