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The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics

机译：高纯度二酰基甘油油在搅打霜中的应用：对乳液性能的影响和搅打特性

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Ning Liu; Junjie Cui; Guanghui Li; Daoming Li; Dawei Chang; Cheng Li; Xuefeng Chen;
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2. Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream [J] . Qiangzhong Zhao, Wanmei Kuang, Zhao Long, Food Chemistry . 2013,第3期

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5. Comparison of fixation procedures to examine the microstructures of dairy whipping cream emulsions and foams by scanning and transmission electron microscopy [D] . Lee, Shih-Young. 1991

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6. Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability [O] . Siou Pei Ng, Yih Phing Khor, Hong Kwong Lim, 2020

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The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics

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