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...

Full description

Bibliographic Details

Main Authors:	Xie, Pengkai, Lai, Junqi, Lee, Yee Ying, Xie, Rui, He, Tong, Tan, Chin Ping, Wang, Yong, Zhang, Zhen
Format:	Article
Language:	en
Published:	Elsevier 2025
Subjects:	Analytical Chemistry Food Science
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
Tags:	Add Tag No Tags, Be the first to tag this record!