Effect of Mixtures of Emulsifiers with Different HLB Value on Fat Coalescence and Crystallization of Whipped Cream
WANG Jidong, ZHENG Yuanrong, LIU Zhenmin, WANG Qinggang, XU Xingmin
FOOD SCIENCE . 2022, (12): 107 -113 .  DOI: 10.7506/spkx1002-6630-20210906-057