Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream

Polyglycerol esters (PGEs) are used as emulsifiers in recombined dairy cream (RDC) to improve product quality. In this study, the effects of four PGEs with different polymerization degrees and esterification on the particle size, viscosity, zeta potential, and microrheology of RDC emulsions were inv...

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Detalles Bibliográficos
Autores principales: Yan, Guosen, Wang, Shiran, Li, Yang, Zhang, Jing, Ding, Hao, Li, Yan, Zhang, Liebing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818443/
https://www.ncbi.nlm.nih.gov/pubmed/36613238
http://dx.doi.org/10.3390/foods12010022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818443/
https://www.ncbi.nlm.nih.gov/pubmed/36613238
http://dx.doi.org/10.3390/foods12010022

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