Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization.
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| Title: | Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization. |
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| Authors: | Dong H; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China., Wang C; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China., Wang F; COFCO Nutrition and Health Research Institute Limited; Beijing Key Laboratory of Nutritional Health and Food Safety; Beijing Engineering Laboratory of Nutritional Food Research for the Elderly, Beijing 102209, PR China. Electronic address: wangfengyan@cofco.com., You L; COFCO Nutrition and Health Research Institute Limited; Beijing Key Laboratory of Nutritional Health and Food Safety; Beijing Engineering Laboratory of Nutritional Food Research for the Elderly, Beijing 102209, PR China. Electronic address: youlinna@cofco.com., Chen Y; COFCO Nutrition and Health Research Institute Limited; Beijing Key Laboratory of Nutritional Health and Food Safety; Beijing Engineering Laboratory of Nutritional Food Research for the Elderly, Beijing 102209, PR China., Sun S; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China. Electronic address: shangdesun@haut.edu.cn. |
| Source: | Food chemistry [Food Chem] 2026 Jul 01; Vol. 516, pp. 149349. Date of Electronic Publication: 2026 Apr 23. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 42061155 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Dong+H%22">Dong H</searchLink>; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Wang+C%22">Wang C</searchLink>; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Wang+F%22">Wang F</searchLink>; COFCO Nutrition and Health Research Institute Limited; Beijing Key Laboratory of Nutritional Health and Food Safety; Beijing Engineering Laboratory of Nutritional Food Research for the Elderly, Beijing 102209, PR China. Electronic address: wangfengyan@cofco.com.<br /><searchLink fieldCode="AU" term="%22You+L%22">You L</searchLink>; COFCO Nutrition and Health Research Institute Limited; Beijing Key Laboratory of Nutritional Health and Food Safety; Beijing Engineering Laboratory of Nutritional Food Research for the Elderly, Beijing 102209, PR China. Electronic address: youlinna@cofco.com.<br /><searchLink fieldCode="AU" term="%22Chen+Y%22">Chen Y</searchLink>; COFCO Nutrition and Health Research Institute Limited; Beijing Key Laboratory of Nutritional Health and Food Safety; Beijing Engineering Laboratory of Nutritional Food Research for the Elderly, Beijing 102209, PR China.<br /><searchLink fieldCode="AU" term="%22Sun+S%22">Sun S</searchLink>; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China. Electronic address: shangdesun@haut.edu.cn. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Jul 01; Vol. 516, pp. 149349. <i>Date of Electronic Publication: </i>2026 Apr 23. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=42061155 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2026.149349 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 149349 Titles: – TitleFull: Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Dong H – PersonEntity: Name: NameFull: Wang C – PersonEntity: Name: NameFull: Wang F – PersonEntity: Name: NameFull: You L – PersonEntity: Name: NameFull: Chen Y – PersonEntity: Name: NameFull: Sun S IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: 2026 Jul 01 Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1873-7072 Numbering: – Type: volume Value: 516 Titles: – TitleFull: Food chemistry Type: main |
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