Effects of Lipophilic Emulsifiers with Different Hydrophilic Groups on the Crystallization of Fat Blend and the Stability of Whipped Cream
LI Yonghao, LIAO Tao, CAI Yongjian, DENG Xinlun, ZHAO Qiangzhong, ZHAO Mouming
FOOD SCIENCE . 2023, (22): 1 -8 .  DOI: 10.7506/spkx1002-6630-20230113-106