Reinforcement the whipping capabilities of aerated emulsions by multi-enzymatic modification of palm olein: fat crystal-membrane interactions insights
With the development of the new tea drink market and increasing public attention to health, low-saturated fat aerated emulsions are becoming more popular. However, low saturation levels can easily lead to poor whipping capabilities. This study systematically investigated the mechanisms by which mult...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2025
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/123299/1/123299.pdf http://psasir.upm.edu.my/id/eprint/123299/ https://www.sciencedirect.com/science/article/pii/S0308814625006417 |
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