Pasteurized cream studies
Ezetimibe and simvastatin combination inhibits and reverses the pro-inflammatory and pro-atherogenic effects of cream in obese patients.
Ghanim H, Green K, Abuaysheh S, Patel R, Batra M, Chaudhuri A, Makdissi A, Kuhadiya ND, Dandona P.
Atherosclerosis. 2017 Aug;263:278-286. doi: 10.1016/j.atherosclerosis.2017.06.010.
Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums.
Farahmandfar R, Asnaashari M, Taheri A, Rad TK.
Int J Biol Macromol. 2019 Jan;121:609-615. doi: 10.1016/j.ijbiomac.2018.09.163.
Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream.
Farahmandfar R, Asnaashari M, Salahi MR, Khosravi Rad T.
Int J Biol Macromol. 2017 May;98:820-828. doi: 10.1016/j.ijbiomac.2017.02.046.
Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream.
Ihara K, Hirota M, Akitsu T, Urakawa K, Abe T, Sumi M, Okawa T, Fujii T.
J Dairy Sci. 2015 May;98(5):2875-83. doi: 10.3168/jds.2014-8870.
Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream.
Zhao Q, Kuang W, Long Z, Fang M, Liu D, Yang B, Zhao M.
Food Chem. 2013 Dec 1;141(3):1834-40. doi: 10.1016/j.foodchem.2013.04.086.
