数字农科院2.0

Influence of the ratio of fresh cream to anhydrous milk fat on the quality and flavor of recombined protein-based emulsions

文献类型： 外文期刊

作者： Wenhui Feng;Yunna Wang;Ning Ju;Yali Chen;Xiaolu Geng;Yonglong Yang;Zhiwei Li;Wentao Qian;Jiaping Lv;Ning Xie;Xiaoyang Pang;Shuwen Zhang

作者机构：

关键词： Anhydrous milk fat;Flavor;Protein-based emulsions;Recombined whipped cream;Stability

期刊名称： International Dairy Journal

ISSN： 0958-6946

年卷期： 2025 年 167 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： A novel recombined protein-based emulsions was developed by combining anhydrous milk fat with fresh cream to enhance the stability and application properties of whipped cream. The study investigated the effect of different anhydrous milk fat (AMF) ratios (0 %, 20 %, 40 %, 60 %, 80 % and 100 %) on the stability, whipping properties, microstructure and flavour of the recombined whipped cream. Viscosity, particle size, stability, zeta potential and flavour of static emulsions were measured and foam hardness, overrun, fat partial coalescence and microstructure of aerated protein-based emulsions were analyzed. The results demonstrated that the ratio of 20∼40 % AMF enhanced the stability, foam hardness, viscosity and average particle size of whipped cream. When the ratio of AMF was 20∼40 %, the emulsion had the best stability, the highest absolute value of zeta potential (30.5–30.8 mV), higher foam hardness (1280.89–1369.19 g), higher overrun (172.4–174.7 %), shorter whipping time (211–217 s) and lower degree of fat partial coalescence (6.1–8.4 %). The moulding performance was well, the plasticity was strong, and the microstructure was observed to have uniform air bubble size. In addition, the flavour improves on the base of whipped cream made from AMF. Overall, the quality characteristics of whipped cream were found to be superior when 20–40 % AMF was incorporated into the protein-based emulsions.

分类号：

  • 相关文献

[1]Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage. Lin, Qiong,Lu, Yuanyuan,Zhang, Jie,Liu, Wei,Wang, Zhidong,Guan, Wenqiang.

[2]Effects of Potassium Application on Flavor Compounds of Cherry Tomato Fruits. Wang, Yu-Tao,Liu, Rong-Le,Huang, Shao-Wen,Wang, Yu-Tao,Liu, Rong-Le,Jin, Ji-Yun. 2009

[3]Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination. Zhou, Qi,Yang, Mei,Huang, Fenghong,Zheng, Chang,Deng, Qianchun,Zhou, Qi,Yang, Mei,Huang, Fenghong,Zheng, Chang,Deng, Qianchun. 2013

[4]Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing. Shi Xiaodi,Li Jingyan,Guo Shuntang,Wang Shuming,Zhang Lei,Qiu Lijuan,Han Tianfu,Wang Qianyu,Chang Sam Kow-Ching.

[5]Preparation of Substrate for Flavorant from Chicken Bone Residue with Hot-Pressure Process. Wang, Jin-Zhi,Dong, Xian-Bing,Yue, Jian-Ying,Zhang, Chun-Hui,Jia, Wei,Li, Xia.

[6]Resolution of racemic gamma-lactone flavors on Chiralpak AD by packed column supercritical fluid chromatography. Xie, Jianchun,Han, Huilan,Sun, Baoguo,Cheng, Jie,Yanik, Gary W.. 2011

[7]The impact of processing on the profile of volatile compounds in sesame oil. Dong Xu-Yan,Li Ping-Ping,Wei Fang,Jiang Mu-lan,Zhao Ying-Zhong,Li Guang-Ming,Chen Hong,Dong Xu-Yan,Zhao Yuan-Di.

[8]Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry. Jinli Wen,Yue Wang,Yanli He,Nan Shu,Weiyu Cao,Yining Sun,Pengqiang Yuan,Bowei Sun,Yiping Yan,Hongyan Qin,Shutian Fan,Wenpeng Lu. 2023

[9]Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing. Xuelu Chi,Ning Yuan,Yangdong Zhang,Nan Zheng,Huimin Liu. 2023

[10]Multi-omics integration to explore the molecular insight into the volatile organic compounds in watermelon. Chengsheng Gong,Nan He,Hongju Zhu,Muhammad Anees,Xuqiang Lu,Wenge Liu. 2023

[11]Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking. Hu, Xianqiao,Fang, Changyun,Lu, Lin,Hu, Zhanqiang,Zhang, Weixing,Chen, Mingxue. 2023

[12]Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage. Xianqiao Hu,Changyun Fang,Weixing Zhang,Lin Lu,Zhenling Guo,Shuimei Li,Mingxue Chen. 2023

[13]Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques. Yumei Yu,Ahmed S.M. Saleh,Xiangxiang Sun,Zhenyu Wang,Yang Lu,Dequan Zhang,Chunjiang Zhang. 2023

[14]Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science. Gou, Min,Bi, Jinfeng,Chen, Qinqin,Wu, Xinye,Fauconnier, Marie-Laure,Qiao, Yening. 2021

[15]Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: A review. Yuning Liu,Runhang Li,Ying Ying,Yandong Zhang,Yiying Huang,Hongxin Wu,Kejian Lin. 2022

[16]Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white. Jie Jia,Dandan Xiong,Jie Bai,Yirong Yuan,Qi Song,Tian Lan,Liangjie Tian,Chunfeng Guo,Xuebo Liu,Caixia Wang,Xiang Duan. 2022

[17]Effect of Lipids in Yak Muscle under Different Feeding Systems on Meat Quality Based on Untargeted Lipidomics. Xiong L.,Pei J.,Wang X.,Guo S.,Guo X.,Yan P.. 2022

[18]A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast. Dan Jiao,Dequan Zhang,Ruixia Chen,Xiaoyue Yang,Haonan Shi,Huan Liu,Zhenyu Wang,Lianshui Lu,Teng Hui. 2022

[19]Integrative analysis of metabolome and genome-wide transcriptome reveal the flavor changes in apple (Malus pumila Mill) after the novel acaricide cyflumetofen application. Minmin Li,Lin Li,Zhiqiang Kong,Noel Gregoire,Rui Quan,Zisheng Luo,Xingyu Lin,Jesus Simal-Gandara,Bei Fan,Fengzhong Wang. 2023

[20]Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). Wang, Qi,Chen, Xueying,Zhang, Chen,Li, Xiaohui,Yue, Ning,Shao, Hua,Wang, Jing,Jin, Fen. 2023

作者其他论文 更多>>