{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T05:17:07Z","timestamp":1787894227991,"version":"build-2784847793"},"reference-count":41,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T00:00:00Z","timestamp":1787702400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Scientific Research Start-up Fund of Guangdong Ocean University"},{"id":[{"id":"https:\/\/ror.org\/0462wa640","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Guangdong Provincial Science and Technology Support Program","award":["BQW2024008"],"award-info":[{"award-number":["BQW2024008"]}]},{"name":"Guangdong Provincial Science and Technology Support Program","award":["KTP20240478"],"award-info":[{"award-number":["KTP20240478"]}]},{"DOI":"10.13039\/501100021171","name":"Guangdong Basic and Applied Basic Research Foundation","doi-asserted-by":"crossref","award":["2025A1515110249"],"award-info":[{"award-number":["2025A1515110249"]}],"id":[{"id":"10.13039\/501100021171","id-type":"DOI","asserted-by":"crossref"}]},{"name":"2021 Guangdong Provincial Undergraduate Education Quality and Teaching Reform Project","award":["310121062201"],"award-info":[{"award-number":["310121062201"]}]},{"name":"Guangdong Key-Area Research and Development Program","award":["2024B0202010001"],"award-info":[{"award-number":["2024B0202010001"]}]},{"name":"Yangjiang Science and Technology Commissioner Program","award":["SDZX2023026"],"award-info":[{"award-number":["SDZX2023026"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Hydrophilic sucrose esters are widely used in whipped cream, but the relationship between their molecular structure, interfacial behavior, and whipping performance remains unclear. This study investigated three hydrophilic sucrose esters, S1170, S1570, and P1570, in sodium caseinate-stabilized cream systems. Interfacial measurements showed that sucrose ester concentration strongly affected the adsorption behavior and viscoelasticity of the oil\/water interface. Low concentrations produced rheological responses consistent with the formation of a more elastic mixed interface, whereas excessive addition was associated with competitive adsorption, reduced interfacial protein coverage, and weakened interfacial viscoelasticity. The molecular structure of sucrose esters further influenced this process: S1170, with a higher polyester content, showed behavior consistent with stronger interfacial interactions, while P1570 showed a greater decrease in interfacial modulus. These interfacial differences were associated with changes in whipping behavior. At 0.10 wt%, sucrose esters slowed fat partial coalescence, prolonged the optimal whipping time, and increased overrun. At 0.50 wt%, they accelerated early-stage coalescence and increased serum loss, especially for P1570. These findings suggest that selecting appropriate sucrose ester type and dosage is essential for balancing interfacial stability, fat partial coalescence, and whipped cream quality.<\/jats:p>","DOI":"10.3390\/foods15172995","type":"journal-article","created":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T09:05:46Z","timestamp":1787735146000},"page":"2995","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-7275-9052","authenticated-orcid":false,"given":"Di","family":"Zeng","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering, Guangdong Ocean University, Yangjiang Campus, Yangjiang 529500, China"},{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cuiling","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Guangdong Ocean University, Yangjiang Campus, Yangjiang 529500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3575-5417","authenticated-orcid":false,"given":"Lihua","family":"Huang","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China"},{"name":"School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junwei","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Guangdong Ocean University, Yangjiang Campus, Yangjiang 529500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6996-3396","authenticated-orcid":false,"given":"Yongjian","family":"Cai","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China"},{"name":"School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiangzhong","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mouming","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"146035","DOI":"10.1016\/j.foodchem.2025.146035","article-title":"Tailoring Whipped Cream Properties through Fat Composition Design: Crystallization Behavior and Emulsion Stability","volume":"493","author":"Chai","year":"2025","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"149349","DOI":"10.1016\/j.foodchem.2026.149349","article-title":"Enhancing the Whipping Properties of Blend Whipped Cream Using Coconut Diglyceride through Crystallization Modulation and Interfacial Stabilization","volume":"516","author":"Dong","year":"2026","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"112135","DOI":"10.1016\/j.foodhyd.2025.112135","article-title":"Formation Mechanism of Whipped Cream without Low-Molecular-Weight Emulsifiers: Fat Partial Coalescence Dynamics and Interfacial Protein Profiling","volume":"172","author":"Chen","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"109145","DOI":"10.1016\/j.foodhyd.2023.109145","article-title":"The Quality of Whipped Cream: Effect of Polyglycerol Ester on the Crystallization of Fat Blend and the Properties of Interface","volume":"145","author":"Li","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"144330","DOI":"10.1016\/j.ijbiomac.2025.144330","article-title":"Effect of Partial Replacement of Crystalline Fat with Peanut Oleosome and Polyglycerol Polyricinoleate on Aerated Emulsion","volume":"313","author":"Li","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"105491","DOI":"10.1016\/j.foodhyd.2019.105491","article-title":"Effect of Emulsifier-Fat Interactions and Interfacial Competitive Adsorption of Emulsifiers with Proteins on Fat Crystallization and Stability of Whipped-Frozen Emulsions","volume":"101","author":"Cheng","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"109183","DOI":"10.1016\/j.foodhyd.2023.109183","article-title":"Effect of Hydrophobic Sucrose Esters with Different Fat Acid Composition and Esterification Degree on Whipped Cream Properties","volume":"146","author":"Zeng","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"129795","DOI":"10.1016\/j.ijbiomac.2024.129795","article-title":"Food Emulsions Stabilized by Proteins and Emulsifiers: A Review of the Mechanistic Explorations","volume":"261","author":"Liu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"109248","DOI":"10.1016\/j.foodhyd.2023.109248","article-title":"Interfacial Moduli at Large Strains and Stability of Emulsions Stabilised by Plant Proteins at High Bulk Shear Rates","volume":"146","author":"Ikenaga","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"108933","DOI":"10.1016\/j.foodhyd.2023.108933","article-title":"Effects of Sucrose Esters on Whipping Capabilities of Aerated Emulsions","volume":"144","author":"Xie","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/j.foodhyd.2018.02.038","article-title":"Synergetic Interfacial Adsorption of Protein and Low-Molecular-Weight Emulsifiers in Aerated Emulsions","volume":"81","author":"Jiang","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"138584","DOI":"10.1016\/j.colsurfa.2025.138584","article-title":"Effect of Sucrose Ester S1170 on Recombined Dairy Cream: Interfacial Properties, Thermodynamic Properties, Stability, and Aeration Properties","volume":"728","author":"Shao","year":"2026","journal-title":"Colloid Surf. A Physicochem. Eng. Asp."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"147101","DOI":"10.1016\/j.foodchem.2025.147101","article-title":"Interfacial Perspective: Modulation of Fat Crystallization Behavior and Stability of Yeast Proteins Ice Cream by Sucrose Esters with Tailored HLB Values","volume":"498","author":"Cheng","year":"2026","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"106245","DOI":"10.1016\/j.foodhyd.2020.106245","article-title":"Microstructure Evolution and Partial Coalescence in the Whipping Process of Oleofoams Stabilized by Monoglycerides","volume":"112","author":"Du","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"670","DOI":"10.1016\/j.foodhyd.2018.09.005","article-title":"Interfacial Competitive Adsorption of Different Amphipathicity Emulsifiers and Milk Protein Affect Fat Crystallization, Physical Properties, and Morphology of Frozen Aerated Emulsion","volume":"87","author":"Jiang","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1007\/s11947-024-03453-6","article-title":"Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies","volume":"18","author":"Chen","year":"2025","journal-title":"Food Bioprocess Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"112215","DOI":"10.1016\/j.foodres.2022.112215","article-title":"Tracing Distribution and Interface Behavior of Water Droplets in W\/O Emulsions with Fat Crystals","volume":"163","author":"Gao","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"107429","DOI":"10.1016\/j.foodhyd.2021.107429","article-title":"The Effect of Sucrose Esters S1570 on Partial Coalescence and Whipping Properties","volume":"125","author":"Zeng","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"2839","DOI":"10.1016\/j.jcis.2021.11.008","article-title":"The Effect of Emulsifier Type on the Secondary Crystallisation of Monoacylglycerol and Triacylglycerols in Model Dairy Emulsions","volume":"608","author":"MacWilliams","year":"2022","journal-title":"J. Colloid Interface Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1007\/s00397-016-0912-0","article-title":"Shear Localisation in Interfacial Particle Layers and Its Influence on Lissajous-Plots","volume":"55","author":"Birbaum","year":"2016","journal-title":"Rheol. Acta"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"103625","DOI":"10.1016\/j.cis.2025.103625","article-title":"Advances in Large Amplitude Oscillatory Dilatational Surface Rheology\u2014A Review","volume":"345","author":"Risse","year":"2025","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"106541","DOI":"10.1016\/j.foodhyd.2020.106541","article-title":"Effect of Sucrose Ester S370 on Interfacial Layers and Fat Crystals Network of Whipped Cream","volume":"113","author":"Zeng","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"391","DOI":"10.3136\/fstr.25.391","article-title":"Influences of Beating Speed on Whipping and Physical Properties of Whipped Cream","volume":"25","author":"Ihara","year":"2019","journal-title":"Food Sci. Technol. Res."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"114453","DOI":"10.1016\/j.foodres.2024.114453","article-title":"Multiscale Approach to the Characterization of the Interfacial Properties of Micellar Casein and Whey Protein Blends and Their Effects on Recombined Dairy Creams","volume":"188","author":"Yan","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"118054","DOI":"10.1016\/j.lwt.2025.118054","article-title":"Exploring the Role of Milk Fat Structure and Crystallization in Enhancing Whipped Cream Properties and Stability","volume":"228","author":"Cui","year":"2025","journal-title":"LWT Food Sci. Technol."},{"key":"ref_26","first-page":"1","article-title":"The Temperature Dependence of the Interfacial Tension of Aqueous Human Albumin Solution\/Decane","volume":"5","author":"Policova","year":"1995","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"27756","DOI":"10.1021\/acs.langmuir.5c03034","article-title":"Hydrogen-Bond Regulation Mechanism of the Interfacial Dilational Modulus in Sorbitol-Alkylamine Surfactants and Their Applications in Green Foams","volume":"41","author":"Yang","year":"2025","journal-title":"Langmuir"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"105627","DOI":"10.1016\/j.foodhyd.2019.105627","article-title":"Combining Surface Dilatational Rheology and Quantitative Proteomics as a Tool for Understanding Microstructures of Air\/Water Interfaces Stabilized by Sodium Caseinate\/Tannic Acid Complex","volume":"102","author":"Zhan","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"107946","DOI":"10.1016\/j.foodhyd.2022.107946","article-title":"Structure and Rheological Properties of Oil-Water and Air-Water Interfaces Stabilized with Micellar Casein Isolate and Whey Protein Isolate Mixtures","volume":"133","author":"Zhou","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Zhang, Q., Shi, Y., Tu, Z., Hu, Y., and He, C. (2022). Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior. Foods, 11.","DOI":"10.3390\/foods11233923"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"13008","DOI":"10.1021\/acs.langmuir.3c01120","article-title":"Dilational Rheology of Extended Surfactants at the Air\/Water and Oil\/Water Interfaces: Effect of Propylene Oxide Group Numbers","volume":"39","author":"Sun","year":"2023","journal-title":"Langmuir"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.colsurfa.2012.10.028","article-title":"Foam and Interfacial Properties of Tween 20-Bovine Serum Albumin Systems","volume":"416","author":"Zhang","year":"2013","journal-title":"Colloid Surf. A Physicochem. Eng. Asp."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.colsurfa.2016.12.041","article-title":"Mixtures of Quillaja Saponin and Beta-Lactoglobulin at the Oil\/Water-Interface: Adsorption, Interfacial Rheology and Emulsion Properties","volume":"518","author":"Keppler","year":"2017","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"3679","DOI":"10.1021\/acs.langmuir.6b00446","article-title":"Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant","volume":"32","author":"Wan","year":"2016","journal-title":"Langmuir"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1427","DOI":"10.1122\/1.2970095","article-title":"New Measures for Characterizing Nonlinear Viscoelasticity in Large Amplitude Oscillatory Shear","volume":"52","author":"Ewoldt","year":"2008","journal-title":"J. Rheol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"3114","DOI":"10.1111\/ijfs.17054","article-title":"Effects of Fat Unsaturation Degree on Whipping Performance and Foam Stability of Fat-Reduced Aerated Emulsions","volume":"59","author":"Gao","year":"2024","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"109012","DOI":"10.1016\/j.foodhyd.2023.109012","article-title":"Effect of Oil Content and Protein Particles Concentration on Non-Dairy Whip Topping Based on Pickering Emulsion System and Their 3D Printing Properties","volume":"144","author":"Wu","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1007\/s11483-017-9514-3","article-title":"Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized by Sodium Caseinate","volume":"13","author":"Fuller","year":"2018","journal-title":"Food Biophys."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1002\/ejlt.201100321","article-title":"Influence of Oil Phase Concentration on Droplet Size Distribution and Stability of Oil-in-Water Emulsions","volume":"115","year":"2013","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"141272","DOI":"10.1016\/j.foodchem.2024.141272","article-title":"Investigating the Impact of Static Destabilization Mechanism on Fat Crystallization Dynamics, Emulsion Rheology, and Whipping Properties of Whipping Cream","volume":"463","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"106100","DOI":"10.1016\/j.foodhyd.2020.106100","article-title":"Bulk and Interfacial Properties of Milk Fat Emulsions Stabilized by Whey Protein Isolate and Whey Protein Aggregates","volume":"109","author":"Zhou","year":"2020","journal-title":"Food Hydrocoll."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/2995\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T04:21:49Z","timestamp":1787890909000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/2995"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,26]]},"references-count":41,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15172995"],"URL":"https:\/\/doi.org\/10.3390\/foods15172995","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,26]]}}}