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International Journal of Food Properties Volume 20, 2017 - Issue 10
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Stability and physical properties of recombined dairy cream: Effects of soybean lecithin

Xilong ZhouCollege of Engineering, China Agricultural University, Beijing, ChinaView further author information
,
Lintianxiang ChenCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
,
Jie HanCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
,
Minxuan ShiCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
,
Yunna WangCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information
,
Liebing ZhangCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
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,
Yan LiSchool of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
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Wei WuCollege of Engineering, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
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Pages 2223-2233 | Received 09 Jun 2016, Accepted 03 Sep 2016, Published online: 28 Jan 2017

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Fangshuai Peng, Shenghua He, Huaxi Yi, Qi Li, Weili Xu, Rongchun Wang & Ying Ma. (2018) Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein. International Journal of Food Properties 21:1, pages 1190-1202.
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Jie Han, Xilong Zhou, Jialu Cao, Yunna Wang, Bokang Sun, Yan Li & Liebing Zhang. (2018) Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy. International Journal of Food Properties 21:1, pages 593-605.
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Articles from other publishers (16)

Kritika Gaba & Sanjeev Anand. (2023) Incorporation of Probiotics and Other Functional Ingredients in Dairy Fat-Rich Products: Benefits, Challenges, and Opportunities. Dairy 4:4, pages 630-649.
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Yan Liu, Yan Liu, Qian Liu, Junying Zhao, Weicang Qiao, Bin Liu, Baoyu Yang & Lijun Chen. (2023) Comparison of phospholipid composition and microstructure of milk fat globules contained in human milk and infant formulae. Food Chemistry 415, pages 135762.
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Thaís Jordânia Silva, Paula Kiyomi Okuro, Mayanny Gomes da Silva, Ana Paula Badan Ribeiro & Rosiane Lopes da Cunha. 2023. Fat Mimetics for Food Applications. Fat Mimetics for Food Applications 57 87 .
Guosen Yan, Shiran Wang, Yang Li, Jing Zhang, Hao Ding, Yan Li & Liebing Zhang. (2022) Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream. Foods 12:1, pages 22.
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Xilong Zhou, Guido Sala & Leonard M.C. Sagis. (2022) Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures. Food Hydrocolloids 133, pages 107946.
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Xiaoxue Yu, Yanjie Zhao, Meng Sun, Lu Liu, Xiaodong Li, Xiuxiu Zhang, Yue Sun, Awa Fanny Massounga Bora, Chunmei Li, Youbin Leng & Shilong Jiang. (2022) Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions. LWT 168, pages 113891.
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Yun Jeong Kim, In Young Lee, Tae‐Eun Kim, Jae Hoon Lee, Yong Gi Chun, Bum‐Keun Kim & Min Hyeock Lee. (2022) Cholecalciferol‐ and α‐tocopherol‐loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications. Journal of the Science of Food and Agriculture 102:13, pages 5738-5749.
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Xilong Zhou, Jack Yang, Guido Sala & Leonard M.C. Sagis. (2022) Are micelles actually at the interface in micellar casein stabilized foam and emulsions?. Food Hydrocolloids 129, pages 107610.
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Asma Jayari, Francesco Donsì, Giovanna Ferrari & Abderrazak Maaroufi. (2022) Nanoencapsulation of Thyme Essential Oils: Formulation, Characterization, Storage Stability, and Biological Activity. Foods 11:13, pages 1858.
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Minhe Liao, Ritian Jin, Haowei Ren, Jiaqi Shang, Jiaxin Kang, Qiuyan Xin, Ning Liu & Meng Li. (2022) Orthogonal experimental design for the optimization of four additives in a model liquid infant formula to improve its thermal stability. LWT 163, pages 113495.
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Naiyan Lu, Jiyue Wang, Zhe Chen, Xuan Zhang, Chen Chen & Sisi Wang. (2021) The effect of adding phospholipids before homogenization on the properties of milk fat globules. LWT 146, pages 111659.
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Yunna Wang, Richard W. Hartel & Liebing Zhang. (2021) The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat. Journal of Food Engineering 291, pages 110257.
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Xilong Zhou, Guido Sala & Leonard M.C. Sagis. (2020) Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates. Food Hydrocolloids 109, pages 106100.
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Meiling Li, Yan Li, Ruican Wang, Yunna Wang, Yang Li & Liebing Zhang. (2020) Effects of triglycerol monostearate on physical properties of recombined dairy cream. International Dairy Journal 103, pages 104622.
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Shaozong Wu, John Fitzpatrick, Kevin Cronin, Valentyn Maidannyk & Song Miao. (2020) Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder. Journal of Food Engineering 266, pages 109694.
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Yunna Wang, Dongdong Yuan, Yang Li, Meiling Li, Yuru Wang, Yan Li & Liebing Zhang. (2019) Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. International Dairy Journal 97, pages 149-157.
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