Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties

Di Zeng, Cuiling Li, Lihua Huang, Junwei Wang, Yongjian Cai, Qiangzhong Zhao, Mouming Zhao

Open source

DOI: 10.3390/foods15172995
Published: 2026-08-26
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15172995,
  title = {Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties},
  author = {Di Zeng and Cuiling Li and Lihua Huang and Junwei Wang and Yongjian Cai and Qiangzhong Zhao and Mouming Zhao},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15172995},
  url = {https://doi.org/10.3390/foods15172995}
}

RIS

TY  - JOUR
TI  - Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties
AU  - Di Zeng
AU  - Cuiling Li
AU  - Lihua Huang
AU  - Junwei Wang
AU  - Yongjian Cai
AU  - Qiangzhong Zhao
AU  - Mouming Zhao
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15172995
UR  - https://doi.org/10.3390/foods15172995
ER  -

APA

Zeng, D., Li, C., Huang, L., Wang, J., Cai, Y., Zhao, Q., & Zhao, M. (2026). Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties. Foods. https://doi.org/10.3390/foods15172995

Source records

crossref · retrieved 2026-09-25T20:07:41.729Z