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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |