@article{LI2022, 
author = {Yang LI and Yan LI and Dong LI and Shiran WANG and Liebing ZHANG},
title = {Progress in Research on Whipping Cream Quality and the Factors Influencing It},
year = {2022},
journal = {Food Science},
volume = {43},
number = {15},
pages = {327-335},
keywords = {emulsion, stability, whipping properties, interfacial properties, crystallization properties},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210705-037},
doi = {10.7506/spkx1002-6630-20210705-037},
abstract = {Whipping cream is an oil-in-water emulsion, which can turn into an aerated foam after whipping operation. It can be used as a flavor enhancer to impart excellent sensory properties to foods and thus, has broad application prospects in the food industry. In this article, we introduce five common destabilization behaviors including creaming, aggregation, coalescence, partial coalescence and Ostwald ripening during the storage of whipping cream, and discuss the influences of interfacial properties and droplet interaction on the stability of whipping cream. Then, we describe the whipping process and elucidate the influences of crystallization properties, interfacial properties and serum protein properties on the whipping characteristics of cream. We hope that this review can provide some theoretical guidance for the industrial production of whipping cream.}
}