Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions
出版年份 2021 全文链接
标题
Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions
作者
关键词
Protein composition, Sucrose fatty acid ester, Fat crystallization, Whipped-frozen emulsion, Partial coalescence
出版物
FOOD HYDROCOLLOIDS
Volume 114, Issue -, Pages 106580
出版商
Elsevier BV
发表日期
2021-01-02
DOI
10.1016/j.foodhyd.2020.106580
参考文献
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