Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream-Reference-Cited by-同舟云学术

Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream

Published:2020-07 Issue: Volume:277 Page:109882
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Blankart Max^ORCID,Oellig Claudia,Averweg Sonja,Schwack Wolfgang,Hinrichs Jörg

Funder

German Ministry of Economic Affairs and Energy

AiF

Forschungskreis der Ernährungsindustrie e.V

Publisher

Elsevier BV

Reference14 articles.

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2. Technical emulsifiers in aerosol whipping cream – compositional variations in the emulsifier affecting emulsion and foam properties;Blankart;Int. Dairy J.,2020

3. Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides;Davies;Int. Dairy J.,2001

4. Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties;Fredrick;Food Res. Int.,2013

5. Optimization of distilled monoglycerides production;Fregolente;Appl. Biochem. Biotechnol.,2006

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