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Yali Chen

affiliation not provided to SSRN

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Influence of the Ratio of Fresh Cream to Anhydrous Milk Fat on the Quality and Flavor of Recombined Protein-Based Emulsions

Number of pages: 37 Posted: 30 Nov 2024
wenhui feng, Yunna Wang, Yali Chen, Yonglong Yang, zhiWei li, Wentao Qian, Jiaping Lv, Ning Xie, Xiaoyang Pang, Xiaolu Geng, Ning Ju and Shuwen Zhang
Chinese Academy of Agricultural Sciences (CAAS), China Agricultural University, affiliation not provided to SSRN, Inner Mongolia Mengniu Dairy Group Co Ltd, Inner Mongolia Mengniu Dairy Group Co Ltd, Inner Mongolia Mengniu Dairy Group Co Ltd, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Inner Mongolia Mengniu Dairy Group Co Ltd, Ningxia University and affiliation not provided to SSRN
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Abstract:

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Recombined whipped cream, Anhydrous milk fat, Stability, Flavor, Protein-based emulsions