Effect of Glycerin Monostearate on Emulsion Stability of Recombined Dairy Cream Formed with Caseins
LI Yang, LI Yan, LI Dong, ZHANG Liebing, LU Jian, DU Xuexian, WU Yingle
(1. College of Engineering, China Agricultural University, Beijing 100083, China; 2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 4. Ningxia Saishang Dairy Industry Co. Ltd., Yinchuan 750200, China)
LI Yang, LI Yan, LI Dong, ZHANG Liebing, LU Jian, DU Xuexian, WU Yingle. Effect of Glycerin Monostearate on Emulsion Stability of Recombined Dairy Cream Formed with Caseins[J]. FOOD SCIENCE, 2022, 43(14): 60-67.