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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
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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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