Effects of HLB Value of Emulsifier on Whipping Properties and Textural Characteristics of Whipped Cream Containing Soybean Protein

Yu Quan, Zhao Qiang-zhong, Zhao Mou-ming, Wang Lin

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (10) : 11-14.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (10) : 11-14. DOI: 10.13995/j.cnki.11-1802/ts.2010.10.010
Food and Fermentation Industries

Effects of HLB Value of Emulsifier on Whipping Properties and Textural Characteristics of Whipped Cream Containing Soybean Protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(10): 11-14 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.10.010

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