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USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM

机译：使用乳清蛋白分离物作为牛奶固体的替代品不脂肪冰淇淋的化学和物理化学性质

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Hoda El-Zeini; M. El-Abd; Fatma Metwaly; M. Zeidan; Y. Hassan;
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1. Effect of admixture of spray dried whey protein concentrate and butter milk powder on physico-chemical and sensory characteristics of ice cream. [J] . Tirumalesha A, Jayaprakasha HM Indian Journal of Dairy Science . 1998,第1期

机译：喷雾干燥的乳清蛋白浓缩物和黄油奶粉的混合物对冰淇淋理化和感官特性的影响。
2. Physico-chemical properties of acid whey protein concentrates prepared from buffalo milk by various methods I. Composition and physico-chemical changes in proteins. [J] . Bimlesh Mann, Malik RC, Mann B Buffalo Journal: An International Journal of Buffalo Science . 1997,第3期

机译：通过各种方法从水牛乳制得的酸性乳清蛋白浓缩物的理化性质I.蛋白质的组成和理化变化。
3. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin [J] . Ayse Sibel Akalin, Cem Karagozlü, Gülfem üna European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2008,第3期

机译：含乳清蛋白分离物和菊粉的低脂和低脂冰淇淋的流变特性
4. PHYSICAL AND CHEMICAL PROPERTIES OF ICE CREAM CONTAINING FAT AND SUGAR SUBSTITUTES [C] . E. POLAK Conference of the International Institute of Refrigeration Commission C2, Rapid Cooling of Food . 2001

机译：含脂肪和糖替代品的冰淇淋的物理和化学性质
5. Oxidative stability of whey protein-coated milkfat droplets encapsulated in wall matrices consisting of non-fat milk solids or of carbohydrates. [D] . Wang, Ming Hua. 2003

机译：乳清蛋白包被的乳脂小滴的氧化稳定性封装在由脱脂乳固体或碳水化合物组成的壁基质中。
6. Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design [O] . M Kamal Hossain, Miroslav Petrov, Oliver Hensel, 2021

机译：轻冰淇淋的微观结构和物理化学特性：挤出微粒乳清蛋白和工艺设计的影响
7. The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology [O] . Raqad R. Al-Hatim, Ali K. Al-Rikabi, Amal K. Ghadban 2020

机译：使用超滤膜技术牛和水牛乳清蛋白牛奶的物理化学性质

USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM

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