Review
Food Science & Technology
Ya-Meng Han, Ling Zhu, Xi-Guang Qi, Hui Zhang, Gang-Cheng Wu
Summary: Fat replacers are used to address the functional and sensory issues in whipped cream caused by fat reduction. Among various fat replacers, proteins are the most effective due to their nutritional attributes and functional properties. Recent research has shown promising results in the use of milk proteins and modified proteins, particularly in complex with polysaccharides.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Kritika Gaba, Sanjeev Anand
Summary: In this study, whipped cream containing whey protein hydrolysate-encapsulated probiotics was prepared and characterized. The addition of 1% w/w encapsulant improved the viability and physicochemical properties of the probiotics. Microstructural analysis showed a thicker and more uniform deposition of the encapsulant at the oil-water interface. The storage stability results indicated that encapsulated probiotics maintained their viability compared to the control.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Naoya Iwasaki, Kazuhiro Sakamoto, Takaho Tajima, Seiji Kitajima, Motonaka Kuroda
Summary: The study revealed that GPR120 agonists have an impact on the sensory characteristics of normal-fat whipped cream, enhancing attributes such as mouthcoating intensity, taste thickness, and denseness, while reducing the score for melting speed in the mouth when TUG-891 is added. These effects make the sensory experience of normal-fat whipped cream similar to or equivalent to that of full-fat whipped cream.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Chemistry, Applied
Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Pingli Liu, Mouming Zhao, Qiangzhong Zhao
Summary: The addition of sucrose ester S370 affected the crystal formation and fat coalescence in whipped cream, leading to changes in texture and stability of the final product.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Chemical
Naoki Arai, Ayako Fujiwara, Michiyo Wakuda, Toshihiro Fujimoto, Yuko Nambu, Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura, Hidehisa Kawahara, Koji Ogino
Summary: The alkaline extract of Enoki mushroom has been found to inhibit ice crystal growth in frozen whipped creams, reducing quality changes during frozen storage. Whipped creams with high milk fat content are more prone to deterioration in flavor and texture during freezing, but adding Enoki mushroom extract can help ameliorate these issues.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Ai Sato, Kentaro Matsumiya, Tatsuya Kosugi, Hiroaki Kubouchi, Yasuki Matsumura
Summary: The whipped cream dispenser is a tool increasingly used for on-site whipped cream consumption, which creates foam by incorporating different gases and proteins. Using soluble gases (N2O and CO2) results in higher foaming capacity but less stability, while different proteins significantly impact foam stability.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Babak Athari, Ali Nasirpour, Sima Saeidy, Ali Esehaghbeygi
Summary: The addition of modified cellulose to whipped cream can enhance its viscosity, firmness, stability, and color quality, making it suitable for the production of low-fat cream.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Agriculture, Multidisciplinary
Niloofar Biglarian, Ali Rafe, Seyed-Ahmad Shahidi
Summary: BSG enhances the viscosity of whipped cream and improves the rheological properties of the cream by forming a stronger molecular protein network. The hydrophilic nature of BSG allows it to absorb water, act as a thickening agent, and compete against caseinate at the interfaces, resulting in a more desirable physical structure for the cream.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Optics
Bin Liang, Dongdong Weng, Ziqi Tu, Le Luo, Jie Hao
Summary: This study addresses the issue of specular components in face images by introducing a high-resolution Asian face dataset based on polarization characteristics, and developing a multi-task GAN approach for joint specular removal and intrinsic decomposition. Experimental results demonstrate the significant performance advantage of our method in face image processing.
Article
Food Science & Technology
Mahmut Kilicli, Duygu Ozmen, Mustafa Bayram, Omer Said Toker
Summary: The aim of this study was to investigate the effect of ultrasound on the functionality of green pea aquafaba (GPA). The results showed that ultrasound treatment increased GPA's foaming capacity (FC) from 575% to 725% and foaming stability (FS), except for 100% amplitude for 30 min. The optimization of the variables resulted in 100% amplitude and 15.46 min. However, ultrasound had a negative effect on the emulsion activity index.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Max Blankart, Birgit Hetzer, Joerg Hinrichs
Summary: This study investigates the foaming mechanisms of mechanically whipped cream (MWC), blank aerosol whipping cream (AWC), and AWC homogenised with medium chain saturated monoacylglyceride (me-sMAG-AWC). It was found that MWC forms a partially coalesced fat globule network, while blank AWC stabilizes foam through a beehive structure of damaged fat globules. me-sMAG-AWC stabilizes foam through a pearl string structure of singular fat globules and Pickering stabilisation of N2O bubbles by solid fat globules.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Chemistry, Applied
Yonghao Li, Tao Liao, Tongxun Liu, Ren Yan, Zhehao Sun, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao
Summary: This study explored the impact of polyglycerol ester (PGE) on the crystallization of fat blend and the properties of the interface. PGE facilitated nucleation, resulting in small and uniform crystals. At lower concentrations, PGE enhanced the stability of emulsions by reducing interfacial tension and increasing interfacial elasticity modulus and protein concentration. However, higher concentrations of PGE led to unstable emulsions, with irregular fat globules and decreased foam structure stability. Overall, this study provides theoretical guidance on quality control and modification of whipped creams.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Electrical & Electronic
Xinbin Li, Chengbo Lei, Haifeng Yu, Yankai Feng
Summary: An underwater image restoration algorithm is introduced based on color compensation and color-line model, which aims to enhance visibility and color fidelity by compensating attenuated color information and establishing a local transmission optimization model. The method outperforms others in subjective and objective evaluations, color accuracy tests, and application tests, producing significantly improved images.
SIGNAL PROCESSING-IMAGE COMMUNICATION
(2022)
Article
Chemistry, Analytical
Laura Nicolas-Saenz, Agapito Ledezma, Javier Pascau, Arrate Munoz-Barrutia
Summary: Classifying pixels according to color and segmenting areas are necessary steps in computer vision tasks. The challenges in properly classifying pixels based on color lie in the differences between human perception, linguistic terminology, and digital representation. To address this, a novel method combining geometric analysis, color theory, fuzzy color theory, and multi-label systems was proposed. The method shows accuracy in color analysis and provides a standardized alternative for color naming recognizable by both humans and machines.
Article
Computer Science, Information Systems
Zhuo Li, Hai-Miao Hu, Wei Zhang, Shiliang Pu, Bo Li
Summary: This paper proposes a new visible and near-infrared images fusion algorithm by fully considering their different reflection and scattering characteristics. The experimental results demonstrate that the proposed algorithm can preserve spectrum characteristics, avoid color distortion, and outperform the state-of-the-art techniques.
IEEE TRANSACTIONS ON MULTIMEDIA
(2021)