Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy
It is useful to carefully observe the evolution of foam structures to elucidate the factors affecting cream during whipping. In this study, confocal laser scanning microscopy and a double dyeing technology were used to investigate the microstructural evolution of a rigid foam structure in whipped cr...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1437630 |
| _version_ | 1811286052161191936 |
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| author | Jie Han Xilong Zhou Jialu Cao Yunna Wang Bokang Sun Yan Li Liebing Zhang |
| author_facet | Jie Han Xilong Zhou Jialu Cao Yunna Wang Bokang Sun Yan Li Liebing Zhang |
| author_sort | Jie Han |
| collection | DOAJ |
| description | It is useful to carefully observe the evolution of foam structures to elucidate the factors affecting cream during whipping. In this study, confocal laser scanning microscopy and a double dyeing technology were used to investigate the microstructural evolution of a rigid foam structure in whipped cream. The location of fat and proteins were determined according to the signals they produce at different characteristic wavelengths. Protein membranes on the surface of air bubbles were clearly observed. A simple yet comprehensive characterization of the whipping process was established according to the micrographs and supported by relevant theories. The formation of a rigid foam structure depends on foaming of the protein in the plasma phase and partial coalescence of fat globules. The formation of protein foam in the cream, creation of net structure, and system breakage and collapse phenomena occurring throughout the whole whipping evolution process was depicted and distinguished visually by different colors. |
| first_indexed | 2024-04-13T02:53:52Z |
| format | Article |
| id | doaj.art-45631e7cbf6241f19653c45c3c50c185 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-13T02:53:52Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-45631e7cbf6241f19653c45c3c50c1852022-12-22T03:05:44ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862018-01-0121159360510.1080/10942912.2018.14376301437630Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopyJie Han0Xilong Zhou1Jialu Cao2Yunna Wang3Bokang Sun4Yan Li5Liebing Zhang6China Agricultural UniversityChina Agricultural UniversityChina Agricultural UniversityChina Agricultural UniversityNingxia Saishang Dairy Industry Co.Ltd.No.5Beijing Technology and Business UniversityChina Agricultural UniversityIt is useful to carefully observe the evolution of foam structures to elucidate the factors affecting cream during whipping. In this study, confocal laser scanning microscopy and a double dyeing technology were used to investigate the microstructural evolution of a rigid foam structure in whipped cream. The location of fat and proteins were determined according to the signals they produce at different characteristic wavelengths. Protein membranes on the surface of air bubbles were clearly observed. A simple yet comprehensive characterization of the whipping process was established according to the micrographs and supported by relevant theories. The formation of a rigid foam structure depends on foaming of the protein in the plasma phase and partial coalescence of fat globules. The formation of protein foam in the cream, creation of net structure, and system breakage and collapse phenomena occurring throughout the whole whipping evolution process was depicted and distinguished visually by different colors.http://dx.doi.org/10.1080/10942912.2018.1437630Whipped creamWhipping processMicrostructural evolutionConfocal laser scanning microscopy |
| spellingShingle | Jie Han Xilong Zhou Jialu Cao Yunna Wang Bokang Sun Yan Li Liebing Zhang Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy International Journal of Food Properties Whipped cream Whipping process Microstructural evolution Confocal laser scanning microscopy |
| title | Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy |
| title_full | Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy |
| title_fullStr | Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy |
| title_full_unstemmed | Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy |
| title_short | Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy |
| title_sort | microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy |
| topic | Whipped cream Whipping process Microstructural evolution Confocal laser scanning microscopy |
| url | http://dx.doi.org/10.1080/10942912.2018.1437630 |
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