These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
143 related articles for article (PubMed ID: 23870898)
1. Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream. Zhao Q; Kuang W; Long Z; Fang M; Liu D; Yang B; Zhao M Food Chem; 2013 Dec; 141(3):1834-40. PubMed ID: 23870898 [TBL] [Abstract][Full Text] [Related]
2. Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream. Ihara K; Habara K; Ozaki Y; Nakamura K; Ochi H; Saito H; Asaoka H; Uozumi M; Ichihashi N; Iwatsuki K J Dairy Sci; 2010 Jul; 93(7):2887-95. PubMed ID: 20630206 [TBL] [Abstract][Full Text] [Related]
3. Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions. Bazmi A; Relkin P J Dairy Sci; 2009 Aug; 92(8):3566-74. PubMed ID: 19620637 [TBL] [Abstract][Full Text] [Related]
4. Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Zeng Y; Zeng D; Liu T; Cai Y; Li Y; Zhao M; Zhao Q Foods; 2022 Apr; 11(9):. PubMed ID: 35563918 [TBL] [Abstract][Full Text] [Related]
5. Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends. Gafour W; Aly E Acta Sci Pol Technol Aliment; 2020; 19(4):425-433. PubMed ID: 33179482 [TBL] [Abstract][Full Text] [Related]
6. Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams. Wei X; Zhang H; Cheong L; Gong J; Xu X; Bi Y J Food Sci Technol; 2023 Sep; 60(9):2468-2476. PubMed ID: 37424572 [TBL] [Abstract][Full Text] [Related]
7. Composition of interfacial layers in complex food emulsions before and after aeration: effect of egg to milk protein ratio. Martinet V; Valentini C; Casalinho J; Schorsch C; Vaslin S; Courthaudon JL J Dairy Sci; 2005 Jan; 88(1):30-9. PubMed ID: 15591364 [TBL] [Abstract][Full Text] [Related]
8. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties. Padiernos CA; Lim SY; Swanson BG; Ross CF; Clark S J Dairy Sci; 2009 Jul; 92(7):3049-56. PubMed ID: 19528582 [TBL] [Abstract][Full Text] [Related]
9. Effects of soy protein composition in recombined soy-based cream on the stability and physical properties of whipping cream. Fu L; He Z; Zeng M; Qin F; Chen J J Sci Food Agric; 2020 Apr; 100(6):2732-2741. PubMed ID: 32003461 [TBL] [Abstract][Full Text] [Related]
10. Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions. Cheng J; Dudu OE; Wang D; Li X; Yan T Food Chem; 2020 Apr; 310():125949. PubMed ID: 31837532 [TBL] [Abstract][Full Text] [Related]
11. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods. Juliano P; Kutter A; Cheng LJ; Swiergon P; Mawson R; Augustin MA Ultrason Sonochem; 2011 Sep; 18(5):963-73. PubMed ID: 21489848 [TBL] [Abstract][Full Text] [Related]
12. Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream. Ihara K; Hirota M; Akitsu T; Urakawa K; Abe T; Sumi M; Okawa T; Fujii T J Dairy Sci; 2015 May; 98(5):2875-83. PubMed ID: 25704969 [TBL] [Abstract][Full Text] [Related]
13. Processing effects on physicochemical properties of creams formulated with modified milk fat. Bolling JC; Duncan SE; Eigel WN; Waterman KM J Dairy Sci; 2005 Apr; 88(4):1342-51. PubMed ID: 15778301 [TBL] [Abstract][Full Text] [Related]
14. Effect of composition, casein genetic variants and glycosylation degree on bovine milk whipping properties. Hewa Nadugala B; Hepworth G; Mazzonetto M; Nebl T; Pagel CN; Raynes JK; Ranadheera CS; Logan A Food Res Int; 2024 Mar; 179():113949. PubMed ID: 38342518 [TBL] [Abstract][Full Text] [Related]
15. Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream. Biglarian N; Rafe A; Shahidi SA J Sci Food Agric; 2021 Nov; 101(14):5851-5860. PubMed ID: 33788968 [TBL] [Abstract][Full Text] [Related]