Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing
(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing. Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream[J]. FOOD SCIENCE, 2021, 42(7): 106-112.