Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry

Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry

Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This re...

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Bibliographic Details
Main Authors: Khadija Florence Dabo, Christine Chèné, Anne-Laure Fameau, Romdhane Karoui
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
Subjects:
whipping cream
foam
proteins
fats
surfactant
plant-based
Online Access:https://www.mdpi.com/1420-3049/29/24/5933
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