Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis
- DOI
- 10.1016/j.foodchem.2026.150510
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150510,
title = {Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis},
author = {Kaidong Wei and Zhen Yang and Ke Li and Xuezhen Liu and Jing Xu and Zengwang Guo and Zhongjiang Wang and Lechuan Wang and Zhaoxian Huang and Lianzhou Jiang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150510},
url = {https://doi.org/10.1016/j.foodchem.2026.150510}
}RIS
TY - JOUR TI - Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis AU - Kaidong Wei AU - Zhen Yang AU - Ke Li AU - Xuezhen Liu AU - Jing Xu AU - Zengwang Guo AU - Zhongjiang Wang AU - Lechuan Wang AU - Zhaoxian Huang AU - Lianzhou Jiang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150510 UR - https://doi.org/10.1016/j.foodchem.2026.150510 ER -
APA
Wei, K., Yang, Z., Li, K., Liu, X., Xu, J., Guo, Z., Wang, Z., Wang, L., Huang, Z., & Jiang, L. (2026). Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150510
Source records
- crossref · retrieved 2026-09-26T09:57:21.179Z