首页> 外文OA文献 >Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey

【2h】

Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey

机译：用酸性乳清制成的牛奶蛋白浓缩物的超临界流体挤出物的功能性，纹理和感官特性

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Ashton K. Yoon; Syed S.H. Rizvi;
展开▼
作者单位

展开▼
年度 2020
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey [J] . Ashton K. Yoon, Syed S.H. Rizvi International journal of food properties . 2020,第1期

机译：用酸性乳清制成的牛奶蛋白浓缩物的超临界流体挤出物的功能性，纹理和感官特性
2. Quality attributes and rheological properties of novel high milk protein-based extrudates made by supercritical fluid extrusion [J] . Ran Zhou, Pranabendu Mitra, Andrew Melnychenko, International journal of food science & technology . 2021,第8期

机译：通过超临界流体挤出制造的新型高牛奶蛋白挤出物的质量属性和流变性能
3. Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion [J] . Ruttarattanamongkol Khanitta, Afizah M. Nor, Rizvi Syed S. H. Journal of food engineering . 2015,第deca期

机译：通过超临界流体挤出，用膨化乳清蛋白稳定的玉米油和黄油油乳液的稳定性和流变性能
4. Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-based Films [C] . Yupeng Gao, Zhe Wang, Yanqing Niu, International Conference on Environment Materials and Environment Management . 2012

机译：大豆蛋白分离物和乳清蛋白浓缩膜的力学性能
5. Understanding the Impact of Extrusion Processing on Rheological, Textural and Functional Properties of High-Protein, High-Fiber Extrudates [D] . Singha, Poonam. 2017

机译：了解挤出加工对高蛋白质，高纤维挤出物流变，纹理和功能性的影响
6. Enzymatic hydrolysis of whey and casein protein- effect on functional rheological textural and sensory properties of breads [O] . Adil Gani, A. A. Broadway, Farooq Ahmad Masoodi, 2015

机译：乳清和酪蛋白的酶促水解-对面包的功能流变质地和感官特性的影响
7. Physico-Chemical Properties Of Whey Protein Concentrate Texturized By Reactive Supercritical Fluid Extrusion [O] . Manoi Shanitta 2009

机译：反应超临界流体挤出组织化的乳清蛋白浓缩物的理化性质

Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey

著录项

引文网络

相似文献

相关主题

期刊订阅