HOU Yi-fei1, 2, LIANG Chao3, CAO Hong-fang3, LI Feng1, 2, LÜ Jia-ping2, PANG Xiao-yang2, ZHANG Shu-wen2, XIE Ning2, LI Xu2, WANG Xiao-dan2, DU Xin-yu4, LIU Yan-yan1*, WANG Yun-na2, 3*
Study on the Rheological Properties, Aeration Performance, and Flavor Quality of Whipping Cream With Different Lipid Composition
