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Physicochemical properties, microstructure and probiotic survivability of non-fat goat's milk yogurt using heat treated whey protein concentrate as a fat replacer

机译：使用热处理乳清蛋白浓缩物作为脂肪替代品的脱脂山羊奶酸奶的理化性质，微观结构和益生菌存活率

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作者
McCarthy, James T.;
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作者单位

The University of Vermont and State Agricultural College;

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授予单位 The University of Vermont and State Agricultural College;
学科
学位 M.S.
年度 2015
页码 71 p.
总页数 71
原文格式 PDF
正文语种 eng
中图分类
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专利

1. Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Coats' Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer [J] . Tiehua Zhang, James McCarthy, Guorong Wang, Journal of Food Science . 2015,第4a5a6期

机译：热处理乳清蛋白浓缩液作为脂肪替代品的脱脂大衣牛奶酸奶的理化性质，微结构和益生菌存活率
2. Whey Protein Concentrate as a Substitute for Non-fat Dry Milk in Yogurt [J] . Berber M, González-Quijano GK, Alvarez VB Journal of Food Processing & Technology . 2015,第12期

机译：浓缩乳清蛋白替代酸奶中的脱脂干奶
3. Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt [J] . Fang Tianqi, Shen Xue, Hou Juncai, LWT-Food Science & Technology . 2019,第期

机译：直接从奶酪乳清中制备的聚合性乳清蛋白的影响在低脂肪套酸奶的理化，质地，微观结构和感官特性上的脂肪替代品
4. The effect of whey protein concentrate as a fat replacer on the rheological characteristics of yogurt [C] . J.T. Faria, M.C.T.R. Vidigal, M.M.R. Loures, International congress on engineering and food . 2011

机译：乳清蛋白浓缩的效果为脂肪替代品对酸奶流变特征的脂肪替代品
5. Chemical Properties and Probiotics Survivability of Symbiotic Coconut Yogurt Using Polymerized Whey Protein as a Gelation Agent [D] . Lu, Jinglin . 2020

机译：用聚合乳清蛋白作为凝胶化剂的共生椰子酸奶的化学性质和益生菌活力
6. Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt [O] . Karina Delgado, Carla Vieira, Ilyes Dammak, 2020

机译：不同的超声曝光时间影响益生菌山羊牛奶酸奶中的物理化学和微生物质量特性
7. Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goatu27s Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer [O] . McCarthy James Thomas 2015

机译：热处理乳清蛋白浓缩液作为脂肪替代品的脱脂山羊乳酸奶的理化性质，微观结构和益生菌存活率

Physicochemical properties, microstructure and probiotic survivability of non-fat goat's milk yogurt using heat treated whey protein concentrate as a fat replacer

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