机译:酪蛋白与乳清蛋白的比例对低脂酸奶蛋白质相互作用和凝血特性的影响
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
casein to whey protein ratio; low-fat yogurt; rheological behavior; microstructure;
机译:直接从奶酪乳清中制备的聚合性乳清蛋白的影响在低脂肪套酸奶的理化,质地,微观结构和感官特性上的脂肪替代品
机译:低脂肪型酸奶的优化:乳清蛋白改变对酪蛋白比的影响,脂肪含量和微生物转酰胺酶对流变和传感性能的影响
机译:低脂肪型酸奶的优化:乳清蛋白改变对酪蛋白比的影响,脂肪含量和微生物转酰胺酶对流变和传感性能的影响
机译:水牛牛奶酸奶凝胶酸化过程中乳清蛋白与细胞外多糖的相互作用机制
机译:酪蛋白和乳清蛋白水解产生的肽的乳化特性。
机译:优化低脂定型酸奶:乳清蛋白与酪蛋白比例脂肪含量和微生物转谷氨酰胺酶改变对流变学和感官特性的影响
机译:软奶酪制造过程中的乳清沥干以及通过酪蛋白浓度,乳清蛋白与酪蛋白的比率和牛奶的巴氏灭菌法改善的排干凝乳的性能