Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream

The synergistic effects between xanthan gum (XG) and β-cyclodextrin (β-CD) on the properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates was investigated. The visual appearance, SEM, TEM, CLSM, FT-IR and LF-NMR results showed that when the ratio of...

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Veröffentlicht in:	International journal of biological macromolecules 2024-11, Vol.279 (Pt 3), p.135379, Article 135379
Hauptverfasser:	Wu, Sisi, Wang, Chenqiang, Liu, Chunxiu, He, Qiuqiu, Zhang, Zifan, Ma, Tiezheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Fat substitutes Synergistic interactions Vegetable oil-based whipped cream Xanthan gum β-Cyclodextrin
Online-Zugang:	Volltext
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