Work

Influence of milk dilution ratios on emulsification and stability of whipped cream

Year: 2025

Type: article

Source: International Journal of Dairy Technology

DOI: 10.1111/1471-0307.70070

Authors: Yali Chen, Yunna Wang, Xiaolu Geng, Wentao Qian, Wenhui Feng, Xiao yang Pang, ZhiWei Li, Yonglong Yang, Haobo Shi, Hongliang Li, Ning Ju, Shu wen Zhang

Institutions: Ningxia University, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7093344930

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Cites: 37

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