Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

Author:

Zhao Qiangzhong,Zhao Mouming,Yang Bao,Cui Chun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream;Allen;LWT – Food Science and Technology,2006

2. Viscosity of solutions of xanthan/locust bean gum mixtures;Casas;Journal of Sciences of Food and Agriculture,1999

3. Milk protein interfacial layers and the relationship to emulsion stability and rheology;Dickinson;Colloids and Surfaces B – Biointerfaces,2001

4. Apparent yield stress in xanthan gum solution at low concentration;García-Ochoa;Chemical Engineering Journal,1994

5. Xanthan gum: Production, recovery, and properties;García-Ochoa;Biotechnology Advances,2000

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