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Relationship Between Fat Crystallization, Interfacial Properties and Qualities of Whipped Cream: Effect of Lactic Acid Esters of Monoglycerides

Ren Yan,Hongfang Cao, Jinge Wang,Tongxun Liu, Jian He, Kai Cao,Caiyun Wang,Qiangzhong Zhao

Food Chemistry（2025）

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Key words
Lactic acid esters of monoglycerides (LACTEM),Fat crystallization,Interfacial properties,Emulsion characteristics,Whipped cream
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