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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy

Jie HanCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaView further author information

Xilong ZhouCollege of Engineering, China Agricultural University, Beijing, ChinaView further author information

Jialu CaoCollege 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

Bokang SunResearch and Development Department, Ningxia Saishang Dairy Industry Co.Ltd.No.5, Yinchuan, ChinaView further author information

Yan LiBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business 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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Pages 593-605 | Received 10 Aug 2017, Accepted 03 Feb 2018, Published online: 03 May 2018

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https://doi.org/10.1080/10942912.2018.1437630
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Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy

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Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy

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