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Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

机译：不同乳化盐量的白培养奶酪乳液稳定性，微观结构，流变和色彩特性的效果

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Müge Urgu; Sevcan Unluturk; Nurcan Koca;
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1. Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction [J] . M. El-Bakry, E. Duggan, E.D. ORiordan, Journal of food engineering . 2011,第2期

机译：酪蛋白在仿制奶酪生产过程中的水合作用和脂肪乳化，以及减少乳化盐的作用
2. High-Pressure Effects on the Microstructure,Texture, and Color of White-Brined Cheese [J] . N. Koca, V.M. Balasubramaniam, W.J. Harper Journal of Food Science . 2011,第5期

机译：高压对白煮奶酪的组织，质地和颜色的影响
3. Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of 'Requeijao Cremoso' Processed Cheese Spreads [J] . Clarissa R. da Cunha, Maria Regina Alcantara, Walkiria H. Viotto Journal of Food Science . 2012,第7a8a9期

机译：乳化盐类型对“ Requeijao Cremoso”加工干酪酱微结构和流变特性的影响
4. Effects of Typical Emulsifier on Rheological Properties and Stability of Emulsion Matrix [C] . WANG Liqiong, FANG Jie, WANG Nafeng, Theory and practice of energetic materials.;vol. 9. . 2011

机译：典型乳化剂对乳液基流变性能和稳定性的影响
5. Effects of salt level and pre-emulsified fats stabilized with non-meat proteins on rheological behavior, texture, and microstructure of comminuted meat batters. [D] . Su, Yen-Kan (Alex). 1998

机译：盐含量和用非肉类蛋白质稳定的预乳化脂肪对肉糊的流变行为，质地和微结构的影响。
6. Effects of Fat Reduction on the Stability MicrostructureRheological and Color Characteristics of White-Brined Cheese Emulsion withDifferent Emulsifying Salt Amounts [O] . Müge Urgu, Sevcan Unluturk, Nurcan Koca 2018

机译：减脂对稳定性微结构乳白干酪乳化液的流变学和颜色特性不同的乳化盐量
7. Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties [O] . Müge Urgu, Aylin Türk, Sevcan Ünlütürk, 2019

机译：通过微颗粒乳液替代乳脂蛋白乳液：对稳定性，微观结构，流变和感觉特性的影响

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

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