Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

Fangshuai PengDepartment of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of ChinaView further author information

Shenghua HeDepartment of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of ChinaCorrespondence[email protected]
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Huaxi YiCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, People’s Republic of ChinaView further author information

Qi LiDepartment of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of ChinaView further author information

Weili XuDepartment of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of ChinaView further author information

Rongchun WangDepartment of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of ChinaView further author information

Ying MaDepartment of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of ChinaView further author information

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Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

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Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

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