Formation mechanism of whipped cream without low-molecular-weight emulsifiers: Fat partial coalescence dynamics and interfacial protein profiling

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成果类型：

期刊论文

作者：

Wenxin Chen;Zhichang Deng;Qian Shen;Shuxin Ye;Jing Li;...

通讯作者：

Bin Li

作者机构：

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, China

[Qian Shen] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430048, China

[Shuxin Ye] College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China

Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China

通讯机构：

[Bin Li] C

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China<&wdkj&>School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, China<&wdkj&>Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China

语种：

英文

期刊：

Food Hydrocolloids

ISSN：

0268-005X

年：

2026

卷：

172

页码：

112135

DOI：

10.1016/j.foodhyd.2025.112135

基金类别：

CRediT authorship contribution statement Wenxin Chen: Writing – original draft, Methodology, Investigation, Formal analysis, Conceptualization. Zhichang Deng: Methodology. Qian Shen: Writing – review & editing. Shuxin Ye: Writing – review & editing. Jing Li: Supervision, Conceptualization. Bin Li: acquisition, Conceptualization. Hongshan Liang: Writing – review & editing, acquisition, Conceptualization.

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

Interfacial compositions and fat crystals are critical determinants of rigid foam structures in whipping creams. This study investigated the fundamental whipping mechanism of whipped cream without low-molecule-weight-emulsifiers (LMWEs), including textural changes, evolution of fat partial coalescence behavior, and changes in adsorption of interfacial proteins. The LMWE-free whipping cream was formed only by shea butter and gliadin nanoparticles (GNPs). Unlike conventional systems, air incorporation primarily occurred at the initial stage, foll...

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Formation mechanism of whipped cream without low-molecular-weight emulsifiers: Fat partial coalescence dynamics and interfacial protein profiling

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