机译:微滤脱脂牛奶中的漂白水对80%浓缩血清蛋白的影响
Department of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State University,Raleigh 27695;
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853;
Department of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State University,Raleigh 27695;
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853;
flavor; bleaching; milk serum protein; native whey protein;
机译:在80%乳清蛋白浓缩物和80%血清蛋白浓缩物生产过程中,Annanto添加和漂白处理对超滤通量的影响
机译:由牛奶浓缩蛋白(MPC)和常规低热量脱脂奶粉(SMP)制备的高蛋白牛奶分散体的超高温(UHT)稳定性比较
机译:34%和80%乳清蛋白和乳清蛋白浓缩物的功能特性比较
机译:其乳清蛋白的RP-HPLC不同热处理脱脂乳的区别
机译:蛋白质浓度和均匀化对水分含量,凝乳产率,乳酪模型奶酪的影响,用奶油重组的微型脱脂乳制成的模型奶酪
机译:脱脂牛奶和超滤/渗滤过的截留液pH值变化对浓缩乳蛋白(MPC70)粉末性能的影响
机译:鱼蛋白浓缩物(Conmar 80)或精制大豆面粉作为小牛牛奶替换剂的脱脂奶粉的替代品