Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions

Jinju Cheng; Olayemi Eyituoyo Dudu; Dong Wang; Xiaodong Li; Tingsheng Yan

doi:10.1016/j.foodchem.2019.125949

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Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions

Jinju Cheng Olayemi Eyituoyo Dudu Dong Wang Xiaodong Li Tingsheng Yan

Year: 2019 Journal: Food Chemistry Vol: 310 Pages: 125949-125949 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2019.125949

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Keywords:

Anhydrous Globules of fat Coconut oil Chemistry Crystallization Milk fat Chemical engineering Food science Emulsion Adsorption Rheology Chromatography Materials science Organic chemistry Linseed oil

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Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions

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