Works matching DE "WHIPPED cream"

Results: 36

Potential of Incorporating a Functional Probiotic Encapsulant in Whipped Cream.

Published in:

Fermentation (Basel), 2023, v. 9, n. 11, p. 928, doi. 10.3390/fermentation9110928

By:

Gaba, Kritika;
Anand, Sanjeev

Publication type:

Article

Functional Properties of Whipped Cream as Affected by Addition of Β- Lactoglobulin and Α-Lactalbumin.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 9, p. 387

By:

El-Abd, M. M.;
Salama, Fatma M. M.;
Zeidan, M. A.;
Baker, Enas A.

Publication type:

Article

Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats.

Published in:

Journal of Food & Dairy Sciences, 2016, v. 7, n. 12, p. 517

By:

Abd El Aziz, Magda;
Nasr, W. I. A.;
Abo El Enien, Karima

Publication type:

Article

Prevalence of Microbiota in Some Dried Dairy Products at Alexandria City, Egypt.

Published in:

Alexandria Journal of Veterinary Sciences, 2021, v. 71, n. 1, p. 111, doi. 10.5455/ajvs.91328

By:

Abo El-Makarem, Hussein S.;
Abd El-Fatah, Sara T.;
Amer, Amr A.;
Ahmed, Abbas A.

Publication type:

Article

Characteristics of low‐fat whipped cream containing protein‐based fat replacers.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 276, doi. 10.1111/1471-0307.12934

By:

Han, Ya‐Meng;
Zhu, Ling;
Qi, Xi‐Guang;
Zhang, Hui;
Wu, Gang‐Cheng

Publication type:

Article

Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream.

Published in:

Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 122, doi. 10.12944/CRNFSJ.8.1.11

By:

IFTIKHAR, SHAH ASMA;
DUTTA, HIMJYOTI

Publication type:

Article

Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 4, p. 397, doi. 10.1002/aocs.12780

By:

Kaya, Eda Ceren;
Johnson, Dallas;
Tamura, Pamela;
Durrett, Timothy P.;
Yucel, Umut

Publication type:

Article

Role of shift work in dietary changes among Danish nurses.

Published in:

Occupational Medicine, 2022, v. 72, n. 5, p. 305, doi. 10.1093/occmed/kqac027

By:

Martyn, Y;
McElvenny, D

Publication type:

Article

打发奶油型脂肪模拟物制备的关键技术.

Published in:

Food Research & Development, 2023, v. 44, n. 17, p. 99, doi. 10.12161/j.issn.1005-6521.2023.17.015

By:

冯思思;
孟祥娟;
张喜瑞;
马其浩;
姬长建;
张民;
梁彬;
孙婵婵

Publication type:

Article

Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface.

Published in:

Foods, 2025, v. 14, n. 6, p. 991, doi. 10.3390/foods14060991

By:

Sun, Jingru;
Yang, Xiyuan;
Diao, Jingjing;
Wang, Yichang;
Wang, Changyuan

Publication type:

Article

Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.

Published in:

Foods, 2024, v. 13, n. 23, p. 3897, doi. 10.3390/foods13233897

By:

Dabo, Khadija Florence;
Chèné, Christine;
Prevost, Sylvain;
Fameau, Anne-Laure;
Karoui, Romdhane

Publication type:

Article

Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams.

Published in:

Foods, 2022, v. 11, n. 9, p. 1195, doi. 10.3390/foods11091195

By:

Zeng, Yongchao;
Zeng, Di;
Liu, Tongxun;
Cai, Yongjian;
Li, Yonghao;
Zhao, Mouming;
Zhao, Qiangzhong

Publication type:

Article

کاربرد صمغ زانتان، کربوکسی متیل سلولز و کنسانتره پروتئین آب پنیر در فرمولاسیون و بهبود خواص خامه قنادي کم چرب.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 113, p. 273, doi. 10.29252/fsct.18.04.22

By:

لیلا لک زاده;
سجاد نصر اصفهانی

Publication type:

Article

Preparation and suitability of espuma fish dishes for older adults.

Published in:

Food Science & Technology Research, 2023, v. 29, n. 3, p. 247, doi. 10.3136/fstr.FSTR-D-22-00189

By:

Aiko KOIZUMI;
Akiko KOIZUMI;
Machiko MINEKI

Publication type:

Article

Analysis of Structure Formation Mechanism in Whipped Cream by Cryotransmission Electron Microscopy.

Published in:

Food Science & Technology Research, 2019, v. 25, n. 5, p. 727, doi. 10.3136/fstr.25.727

By:

Takamichi KAMIGAKI;
Yoshiko ITO;
Yuri NISHINO;
Atsuo MIYAZAWA

Publication type:

Article

Influences of Beating Speed on Whipping and Physical Properties of Whipped Cream.

Published in:

Food Science & Technology Research, 2019, v. 25, n. 3, p. 391, doi. 10.3136/fstr.25.391

By:

Keiichi IHARA;
Yasuhiro NISHIMURA;
Kazuhiro HABARA;
Fumiaki ABE

Publication type:

Article

QUALITY ATTRIBUTES OF LOW FAT WHIPPED CREAM PRODUCED FROM CAMELS' MILK.

Published in:

Egyptian Journal of Dairy Science, 2020, v. 48, n. 1, p. 23

By:

Desouky, Marwa M.

Publication type:

Article

Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.

Published in:

Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6707, doi. 10.1002/jsfa.12038

By:

Cai, Yongjian;
Zeng, Di;
Huang, Lihua;
Zhao, Mouming;
Zhao, Qiangzhong;
Van der Meeren, Paul

Publication type:

Article

Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 14, p. 5851, doi. 10.1002/jsfa.11237

By:

Biglarian, Niloofar;
Rafe, Ali;
Shahidi, Seyed‐Ahmad

Publication type:

Article

A Sip of Hot Chocolate.

Published in:

JGIM: Journal of General Internal Medicine, 2024, v. 39, n. 14, p. 2866, doi. 10.1007/s11606-023-08453-4

By:

Zimmerman, Chloe O.;
Doolittle, Benjamin R.

Publication type:

Article

MICROSTRUCTURE OF CREAMS MADE FROM WHIPPED CREAM WITH POLYSACCHARIDES AND VARIOUS SPECIES OF SUGARS.

Published in:

Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 36, doi. 10.15673/fst.v13i3.1471

By:

Kambulova, Yu.;
Zvyagintseva-Semenets, Yu.;
Kobylinskaya, E.;
Korzun, V.;
Sokolovskaya, I.

Publication type:

Article

Liver Trauma in the Kitchen: Preparing Whipped Cream with a Siphon Is Not without Risk.

Published in:

Case Reports in Critical Care, 2015, v. 2015, p. 1, doi. 10.1155/2015/213039

By:

Bourenne, Jeremy;
Eon, Béatrice;
Bouzana, Fouad;
Lambert, Dominique;
Jean, Estelle;
Michelet, Pierre;
Gainnier, Marc

Publication type:

Article

СВОЙСТВА И ЕФЕКТИ ВЪРХУ ЗДРАВЕТО ОТ УПОТРЕБАТА НА ДИАЗОТЕН ОКСИД

Published in:

Bulgarian Journal of Public Health, 2022, v. 14, n. 3, p. 42

By:

Райчева, Цвета;
Зарков, Захари;
Маринова, Валентина;
Панайотов, Александър;
Георгиев, Венко;
Наков, Владимир

Publication type:

Article

Evaluation of Textural and Microstructural Properties of Vegan Aquafaba Whipped Cream from Chickpeas.

Published in:

CET Journal - Chemical Engineering Transactions, 2021, v. 83, p. 421, doi. 10.3303/CET2183071

By:

Nguyen Thi Minh Nguyet;
Le Pham Tan Quoc;
Tran Gia Buu

Publication type:

Article

Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 30, doi. 10.1111/1471-0307.12181

By:

Chen, Biye;
Lewis, Michael J;
Grandison, Alistair S

Publication type:

Article

The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 6, p. 3205, doi. 10.1002/jsfa.14076

By:

Feng, Xuewei;
Zhu, Yingying;
Zhang, Yongjiu;
Hao, Xiyu;
Li, Shiyu;
Jiang, Chunyang;
Su, Hang;
Yao, Yang

Publication type:

Article

Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream.

Published in:

Food Biophysics, 2022, v. 17, n. 3, p. 324, doi. 10.1007/s11483-021-09714-7

By:

Wang, Zhaojun;
Liang, Guijiang;
Chen, Wenpu;
Qie, Xuejiao;
Fu, Liwei;
Li, Xiang;
He, Zhiyong;
Zeng, Maomao;
Goff, H. Douglas;
Chen, Jie

Publication type:

Article

Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies.

Published in:

2025

By:

Chen, Yangyang;
Cai, Yongjian;
Di, Zeng;
Zhao, Mouming;
Zhao, Qiangzhong

Publication type:

Literature Review

EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM.

Published in:

Journal of Food Process Engineering, 2008, v. 31, n. 5, p. 671, doi. 10.1111/j.1745-4530.2007.00174.x

By:

QIANGZHONG ZHAO;
MOUMING ZHAO;
JINSHUI WANG;
CAIHUA WANG;
BAO YANG

Publication type:

Article

Ice-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 6, p. 960, doi. 10.1080/15428052.2021.2024475

By:

Mohammed a, Noor;
Ishwarya, S, Padma;
Nisha, P.

Publication type:

Article

Antioxidant and Antibacterial Activities of a Purified Polysaccharide Extracted from Ceratonia siliqua L. and Its Involvement in the Enhancement Performance of Whipped Cream.

Published in:

Separations (2297-8739), 2022, v. 9, n. 5, p. 117, doi. 10.3390/separations9050117

By:

Dammak, Ameni;
Ben Slima, Sirine;
Gomes da Silva, Marco D. R.;
Ben Salah, Riadh;
Aljuaid, Awad M.;
Hachicha, Wafik;
Bouaziz, Mohamed

Publication type:

Article

二段均质压力对黄油基搅打稀奶油品质的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 10, p. 194, doi. 10.13982/j.mfst.1673-9078.2023.10.1316

By:

宋志鑫;
王文琼;
袁佩佩;
瓦云超;
顾瑞霞

Publication type:

Article

Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 2, p. 875, doi. 10.1002/fsn3.939

By:

Ghorbani‐HasanSaraei, Azade;
Rafe, Ali;
Shahidi, Seyed‐Ahmad;
Atashzar, Azin

Publication type:

Article

Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry.

Published in:

Molecules, 2024, v. 29, n. 24, p. 5933, doi. 10.3390/molecules29245933

By:

Dabo, Khadija Florence;
Chèné, Christine;
Fameau, Anne-Laure;
Karoui, Romdhane

Publication type:

Article

Development of emulsion foams based on healthier oleogels and their application as low-fat replacers for whipped cream.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 11, p. 9142, doi. 10.1007/s11694-024-02866-3

By:

El-Sayed, Samah M.;
Hashim, Ayat F.

Publication type:

Article

ORGANOLEPTIC, TEXTURAL AND WHIPPING PROPERTIES OF WHIPPED CREAM WITH DIFFERENT STABILIZER BLENDS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2020, v. 19, n. 4, p. 425, doi. 10.17306/J.AFS.2020.0784

By:

Gafour, Walid;
Aly, Esmat

Publication type:

Article