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Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition

机译：米糠蛋白的奶油混纺奶油的组织和化学性行为

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Azade Ghorbani‐HasanSaraei; Ali Rafe; Seyed‐Ahmad Shahidi; Azin Atashzar;
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1. Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition [J] . Azade Ghorbani‐HasanSaraei, Ali Rafe, Seyed‐Ahmad Shahidi, Food Science & Nutrition . 2019,第2期

机译：米糠蛋白的奶油混纺奶油的组织和化学性行为
2. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream [J] . A.K. Smith, Y. Kakuda, H.D. Goff Food research international . 2000,第8期

机译：热处理和在乳脂中添加稳定剂会导致生奶油的蛋白质和脂肪结构发生变化
3. Microstructure and rheological properties of whipped cream as affected byheat treatment and addition of stabilizer [J] . Smith AK., Goff HD., Kakuda Y. International Dairy Journal . 2000,第4期

机译：受热处理和添加稳定剂影响的生奶油的微观结构和流变性能
4. Chemical Compositions, Phytochemicals, and Antioxidant Capacity of Rice Bran, Rice Bran Layer, and Rice Germ [C] . Anuchita Moongngarm, Natcha Daomukda, Saowarose Khumpika International Conference on Biotechnology and Food Science . 2012

机译：水稻麸皮，米糠层和水稻胚芽的化学成分，植物化学和抗氧化能力
5. The stability of whipped cream structure: The effect of heat treatment and the addition of stabilizer/emulsifier. [D] . Smith, Alexandra Kathleen Lennard. 2000

机译：鲜奶油结构的稳定性：热处理和添加稳定剂/乳化剂的效果。
6. Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition [O] . Azade Ghorbani‐HasanSaraei, Ali Rafe, Seyed‐Ahmad Shahidi, 2019

机译：受米糠蛋白添加影响的生奶油的微观结构和化学流变行为
7. Influences of Bubble Size and Fat Globules Aggregation on the Physical Characteristics of Whipped Cream (Studies on Factors Influencing Physical Characteristics of Whipped Cream Part II) [O] . Keiichi Ihara, Miki Maruya, Yuji Ozaki, 2007

机译：泡沫尺寸和脂肪球聚集在搅打奶油物质特征上的影响（影响奶油第II件物理特征的因素）

Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition

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