Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties
Emulsifiers play a crucial role in improving the shelf-life stability and aeration quality of recombined whipped cream (RDC). This study systematically investigated the interfacial adsorption behaviors of four types of polysorbates (Tween20, Tween40, Tween60, Tween80) at concentrations ranging from...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2026-05-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/15/11/1878 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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