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Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

机译：来自脱脂羊奶基的酸奶型凝胶，富含乳清蛋白浓缩物水解产物，并通过加热或高静压压力加工

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1. Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure [J] . Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, Foods . 2019,第8期

机译：脱脂绵羊奶基地的酸奶型凝胶，富含乳清蛋白浓缩水解物，并通过加热或高静水压处理
2. Gel formation from industrial milk whey proteins under hydrostatic pressure: effect of hydrostatic pressure and protein concentration [J] . Kanno C, Mu TaiHau, Hagiwara T, Journal of Agricultural and Food Chemistry . 1998,第2期

机译：静水压力下工业乳清蛋白的凝胶形成：静水压力和蛋白质浓度的影响
3. Influence of milk pre-heating conditions on casein whey protein interactions and skim milk concentrate viscosity [J] . International Dairy Journal . 2017,第期

机译：牛奶预热条件对酪蛋白乳清蛋白相互作用和脱脂乳浓缩粘度的影响
4. Gel formation of individual milk whey proteins under hydrostatic pressure [C] . Choemon Kanno, Tai-Hau Mu, Progress in Biotechnology 19 International conference on high pressure bioscience and biotechnology . 2002

机译：在静水压力下凝胶形成单个牛奶乳清蛋白
5. Impact of new processing technologies on the physical and functional properties of skim milk and skim milk concentrate. [D] . Dahiya, Harsh. 2016

机译：新加工技术对脱脂乳和浓缩脱脂乳的物理和功能特性的影响。
6. Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure [O] . Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, 2019

机译：脱脂绵羊奶基地的酸奶型凝胶富含乳清蛋白浓缩水解物并通过加热或高静水压处理
7. Heat and/or high-pressure treatment of skim milk: changes to the casein micelle size, whey proteins and the acid gelation properties of the milk [O] . SKELTE G. ANEMA 2008

机译：脱脂牛奶的热和/或高压处理：酪蛋白尺寸，乳清蛋白和牛奶酸凝胶化性质的变化

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

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