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.
127 related articles for article (PubMed ID: 37418884)
1. Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream. Li Y; Liao T; Liu T; Wang J; Sun Z; Zhao M; Deng X; Zhao Q Food Chem; 2023 Dec; 428():136762. PubMed ID: 37418884 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces. Munk MB; Erichsen HR; Andersen ML J Colloid Interface Sci; 2014 Apr; 419():134-41. PubMed ID: 24491340 [TBL] [Abstract][Full Text] [Related]
4. Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology. Munk MB; Larsen FH; van den Berg FW; Knudsen JC; Andersen ML Langmuir; 2014 Jul; 30(29):8687-96. PubMed ID: 25026245 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil. Munk MB; Munk DME; Gustavsson F; Risbo J J Food Sci; 2018 Oct; 83(10):2520-2526. PubMed ID: 30192011 [TBL] [Abstract][Full Text] [Related]
7. Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends. Wakui R; Kamigaki T; Nishino Y; Ito Y; Miyazawa A; Shiota M J Oleo Sci; 2021 Apr; 70(4):479-490. PubMed ID: 33692235 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Modulation of the spatial distribution of crystallizable emulsifiers in Pickering double emulsions. Li W; Chen Z; Wang W; Lan Y; Huang Q; Cao Y; Xiao J J Colloid Interface Sci; 2022 Aug; 619():28-41. PubMed ID: 35378476 [TBL] [Abstract][Full Text] [Related]
11. Effects of the Distribution Site of Crystallizable Emulsifiers on the Gastrointestinal Digestion Behavior of Double Emulsions. Li W; Wang W; Yong C; Lan Y; Huang Q; Xiao J J Agric Food Chem; 2022 Apr; 70(16):5115-5125. PubMed ID: 35438487 [TBL] [Abstract][Full Text] [Related]
12. Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. Cai Y; Zeng D; Huang L; Zhao M; Zhao Q; Van der Meeren P J Sci Food Agric; 2022 Nov; 102(14):6707-6717. PubMed ID: 35620809 [TBL] [Abstract][Full Text] [Related]
13. Mass spectrometric imaging of localization of fat molecules in water-in-oil emulsions containing semi-solid fat. Shiota M; Shimomura Y; Kotera M; Taira S Food Chem; 2018 Apr; 245():1218-1223. PubMed ID: 29287345 [TBL] [Abstract][Full Text] [Related]
14. Effects of buttermilk powders on emulsification properties and acid tolerance of cream. Ihara K; Ochi H; Saito H; Iwatsuki K J Food Sci; 2011 Mar; 76(2):C265-71. PubMed ID: 21535745 [TBL] [Abstract][Full Text] [Related]
15. Preparation of Highly Stable Oil-in-Water Emulsions with High Ethanol Content Using Polyglycerol Monofatty Acid Esters as Emulsifiers. Motoyama T; Katsuumi Y; Sasakura H; Nakamura T; Suzuki H; Tsuchiya K; Akamatsu M; Sakai K; Sakai H J Oleo Sci; 2022 Jun; 71(6):829-837. PubMed ID: 35584956 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream. Zhao M; Chen L; Liu F; Zhong F; Chen M; Jin H; Kang J; Wu J; Xu J J Sci Food Agric; 2023 Nov; 103(14):6837-6848. PubMed ID: 37278491 [TBL] [Abstract][Full Text] [Related]
18. Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties. Liu P; Huang L; Liu T; Cai Y; Zeng D; Zhou F; Zhao M; Deng X; Zhao Q Food Chem; 2021 Jun; 347():128997. PubMed ID: 33450551 [TBL] [Abstract][Full Text] [Related]
19. Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals. Gao Y; Mao J; Meng Z Food Res Int; 2023 Jan; 163():112215. PubMed ID: 36596144 [TBL] [Abstract][Full Text] [Related]
20. Fabrication and characterization of non-fat whipped cream analogue: Effects of type and concentration of polysaccharide. Han Y; Zhu L; Zhang H; Wu G Int J Biol Macromol; 2024 Sep; 276(Pt 2):133819. PubMed ID: 39002915 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]