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Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

机译：辛烯基琥珀酰蜡质淀粉作为脂肪模拟物对米纳斯新鲜奶酪的质地，微结构和理化特性的影响

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Diamantino Vivian Ribeiro; Beraldo Fernanda Arantes; Sunakozawa Tássila Nakata; Penna Ana Lúcia Barretto;
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年度 2014
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1. Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. [J] . Diamantino V. R, Beraldo F. A, Sunakozawa T. N, LWT-Food Science & Technology . 2014,第2期

机译：辛烯基琥珀酰蜡质淀粉作为脂肪模拟物对米纳斯新鲜奶酪的质地，微结构和理化特性的影响。
2. Impact of octenyl succinylated pearl millet ( i xmlns="http://www.wiley.com/namespaces/wiley">Pennisetum typhoides/i>Pennisetum typhoides ) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt [J] . Sharma Monika, Yadav Deep N, Singh Ashish K, International Journal of Dairy Technology . 2018,第3期

机译：屈糖琥珀酰化珍珠米（＆ i xmlns =“http://www.wiley.com/namespaces/wiley”> pennisetum typhoides）的影响。减肥酸奶
3. Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch [J] . Ming Miao, Rong Li, Bo Jiang, Food Chemistry . 2014,第maya15期

机译：含糖玉米可溶性淀粉和糯玉米淀粉辛烯基琥珀酸酯的结构和理化性质
4. Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer [C] . Siwatt Thaiudom International congress on engineering and food . 2011

机译：用辛烯基琥珀酸钠淀粉作为脂肪替代品的脂肪减少蛋黄酱的稳定性和流变性质
5. Physicochemical properties of corn flour and starch and their relation to gel texture of two dry-milled fractions. [D] . Lin, Ying-Pi. 1997

机译：玉米粉和淀粉的理化性质及其与两种干磨馏分的凝胶质地的关系。
6. Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch [O] . Monika Sharma, Ashish K. Singh, Deep N. Yadav 2017

机译：含辛烯基琥珀酰化珍珠小米淀粉的减脂冰淇淋混合物的流变特性
7. Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent [O] . Tianqi Fang, Mingruo Guo 2019

机译：酸奶的物理化学，纹理性质和微观结构使用直接由奶酪乳清直接制备的聚合乳清蛋白作为增稠剂

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

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