Effect of synergistic effect of compound emulsifiers on stability and whipping properties of whipped cream

SONG Zhixin; WANG Wenqiong; YUAN Peiei; WA Yunchao; GU Ruixia

doi:10.13995/j.cnki.11-1802/ts.033845

SONG Zhixin, WANG Wenqiong, YUAN Peiei, WA Yunchao, GU Ruixia

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (23) : 187-193.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (23) : 187-193. DOI: 10.13995/j.cnki.11-1802/ts.033845

Effect of synergistic effect of compound emulsifiers on stability and whipping properties of whipped cream

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(23): 187-193 https://doi.org/10.13995/j.cnki.11-1802/ts.033845

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Received	Revised	Published
2022-10-04	2022-10-13	2023-12-15
Issue Date
2024-01-02

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