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International Journal of Food Properties Volume 21, 2018 - Issue 1
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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
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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
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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
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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
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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
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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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Pages 1190-1202 | Received 14 Sep 2017, Accepted 31 Mar 2018, Published online: 27 Jun 2018

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