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Effects of Sesame milk and milk on the Rheological Properties of Kudzu starch gel， Rice powder gel and their mixed gel

机译：芝麻乳和牛奶对葛根淀粉凝胶，米粉凝胶及其混合凝胶的流变特性的影响

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佐藤恵美子; 草間千陽; 佐竹妙子; Sato Emiko; Kusama Chiharu; Satake Taeko;
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年度 2014
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1. Dynamic rheological and microstructural properties of normal and waxy rice starch gels containing milk protein ingredients. [J] . Noisuwan A., Hemar Y., Wilkinson B., Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2009,第3a4期

机译：含牛奶蛋白成分的普通和糯米淀粉凝胶的动态流变学和微观结构特性。
2. Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch [J] . J.Y. Zuo, Y. Hemar, S. Hewitt, Food Hydrocolloids . 2008,第8期

机译：糊化程度对含普通大米淀粉的酸化脱脂乳凝胶的动态流变特性的影响
3. Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt [J] . Pang Zhihua, Deeth Hilton, Prakash Sangeeta, Journal of food engineering . 2016,第JANa期

机译：乳蛋白和胶凝多糖组合的流变学和感官特性的发展，可作为搅拌酸乳胶和酸奶生产中潜在的明胶替代品
4. Effects of milk composition proportioning on the texture properties of rennet gels produced by reconstituted milk powder [C] . Weijun Wang, Lanwei Zhang, Yanhua Li, International Conference on Chemical, Material and Metallurgical Engineering . 2012

机译：牛奶成分对重构奶粉产生的肾上胶纹理特性的影响
5. Rheological characteristics, microstructure and cheese making properties of mixed soy-milk gels. [D] . Lin, Chunguo. 2010

机译：混合豆浆凝胶的流变特性，微观结构和奶酪制作特性。
6. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation [O] . Mohammad Kamal, Mohammed Foukani, Romdhane Karoui 2017

机译：酸诱导胶凝过程中富含磷酸盐和钙的骆驼和牛乳凝胶的流变和物理性质
7. Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt [O] . Pang, Zhihua, Deeth, Hilton, Prakash, Sangeeta, 2016

机译：乳蛋白和胶凝多糖组合的流变学和感官特性的发展，可作为搅拌酸乳胶和酸奶生产中潜在的明胶替代品

Effects of Sesame milk and milk on the Rheological Properties of Kudzu starch gel， Rice powder gel and their mixed gel

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