Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions-Reference-Cited by-同舟云学术

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Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Published:2021-05 Issue: Volume:114 Page:106580
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cheng Jinju,Kan Qifan,Cao Jiayuan,Dudu Olayemi Eyituoyo,Yan Tingsheng

Funder

Natural Science Foundation of Heilongjiang Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions;Allen;International Dairy Journal,2008

2. Effect of pH on the viscosity of heated reconstituted skim milk;Anema;International Dairy Journal,2004

3. Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives;Arima;Colloids and Surfaces B: Biointerfaces,2007

4. Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween;Ariyaprakai;Food Hydrocolloids,2013

5. Acceleration of crystallisation of palm kernel oil in oil-in-water emulsion by hydrophobic emulsifier additives;Awad;Colloids and Surfaces B,2002

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1. Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil;Journal of Food Engineering;2025-02

2. Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles;Food Hydrocolloids;2024-11

3. Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type;Food Hydrocolloids;2024-07

4. Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage;Food Bioscience;2024-04

5. Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends;Food Hydrocolloids;2024-02

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