Author

Jun-Wei Wang

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Open access Aug 2026

Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties

Hydrophilic sucrose esters are widely used in whipped cream, but the relationship between their molecular structure, interfacial behavior, and whipping performance remains unclear. This study investigated three hydrophilic sucrose esters, S1170, S1570, and P1570, in sodium caseinate-stabilized cream systems. Interfacia...

Di Zeng, Cui-Ling Li, Li-Hua Huang et al. · Foods · 0 citations

Aug 2026

How do sorbitan esters with different hydrocarbon chain lengths affect the quality of whipped cream by regulating fat crystallization and interfacial properties?

Three sorbitan esters (Span 20, Span 40, Span 60) with increased hydrocarbon chain lengths (C12:0, C16:0, C18:0) were compared for their effects on fat crystallization, interfacial behavior, emulsification state and the quality of whipped cream. Span 20 inhibited nucleation and induced the formation of large plate-like...

Tao Liao, Di Zeng, Yong-Jian Cai et al. · Food Chemistry · 0 citations