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Updated: Aug 29, 2026

A Computer Vision System for the Assessment of Ice Cream Melting Behavior
08:02

A Computer Vision System for the Assessment of Ice Cream Melting Behavior

Published on: October 4, 2024

How do sorbitan esters with different hydrocarbon chain lengths affect the quality of whipped cream by regulating fat

Tao Liao1, Di Zeng2, Yongjian Cai3

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Food Chemistry
|August 27, 2026
PubMed

Keywords:
Fat crystallizationHydrocarbon chain lengthInterfacial propertiesSorbitan esterWhipped cream

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