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    Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whip** Properties of Recombined Low-Fat Whipped Cream

    The interaction and synergetic effect of soy protein isolate (SPI) and its hydrolysates with different concentrations of monoglycerides were explored at the air-water/oil interfaces in recombined low-fat whipp...

    Zhaojun Wang, Guijiang Liang, Wenpu Chen, Xuejiao Qie, Liwei Fu… in Food Biophysics (2022)