At the sequent step, the overrun, the fat globules partial coalescence rate and textural properties of whipped cream were rapidly increased, and the structure of bubble was more stable.

• 第二阶段，搅打起泡率、脂肪部分聚结率、质构特性值均迅速增加，气泡稳定性较好；体系中的气泡较小；