Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

Md. Sultan Mahomud; Nakako Katsuno; Takahisa Nishizu

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Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

机译：通过添加乳清蛋白浓缩物的形成和酸奶性能的形成和酸奶性能

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来源
《Innovative Food Science & Emerging Technologies》 |2017年第2017期|共8页
作者
Md. Sultan Mahomud; Nakako Katsuno; Takahisa Nishizu;
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作者单位

Department of Applied Life Science Gifu University;

Department of Applied Life Science Gifu University;

Department of Applied Life Science Gifu University;

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原文格式 PDF
正文语种 other
中图分类食品工业;
关键词
Soluble protein complexes; Heating; Yoghurt texture; Whey protein concentrate; Rheology; Starter culture;

机译：可溶性蛋白质复合物;加热;酸奶纹理;乳清蛋白浓缩物;流变学;起始文化;

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1. Amino acid fortified diets for weanling pigs replacing fish meal and whey protein concentrate： Effects on growth, immune status, and gut health [J] . Yan Zhao, Alexandra C Weaver, Vivek Fellner, 畜牧与生物技术杂志：英文版 . 2015,第003期
2. Amino acid fortified diets for weanling pigs replacing fish meal and whey protein concentrate: Effects on growth, immune status,and gut health [J] . Yan Zhao, Alexandra C Weaver, Vivek Fellner, 畜牧与生物技术杂志(英文版) . 2015,第003期
3. Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates [J] . Cecilia Abirached, Claudia Alejandra Medrano, Aria Claudia Araujo, 食品科学与工程：英文版 . 2012,第007期
4. Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate [J] . Md. Sultan Mahomud, Nakako Katsuno, Takahisa Nishizu Innovative Food Science & Emerging Technologies . 2017,第期

机译：通过添加乳清蛋白浓缩物的形成和酸奶性能的形成和酸奶性能
5. Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt. [J] . Sodini I, Mattas J, Tong P S International Dairy Journal . 2006,第12期

机译：pH和乳清热处理对酸奶中浓缩乳清蛋白功能特性的影响。
6. The influence of whey protein concentrate addition on the viscosity and microbiological quality of yoghurt during storage [J] . Bo?ani? Rajka, Mari? Olivera, Tratnik Ljubica Mljekarstvo . 2000,第1期

机译：乳清蛋白浓缩物的添加对酸奶贮藏期间粘度和微生物质量的影响
7. Performance of bovine and ovine liquid whey protein concentrate on functional properties of set yoghurts [C] . Marta Henriques, David Gomes, Daniela Rodrigues, International congress on engineering and food . 2011

机译：牛和绵羊液乳清蛋白的性能浓缩成酸奶的功能性质
8. EFFECTS OF BLENDING AND MALEYLATION ON FUNCTIONAL PROPERTY CHANGES OF WHEY PROTEIN CONCENTRATE AND SOY PROTEIN ISOLATE (CHEMICAL MODIFICATION, ULTRAFILTRATION, PROTEINS). [D] . KIM, TAE WOONG. 1985

机译：掺混和乳化作用对乳清蛋白浓缩物和大豆蛋白分离物（化学修饰，超滤，蛋白）的功能性质变化的影响。
9. Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure [O] . Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, 2019

机译：脱脂绵羊奶基地的酸奶型凝胶富含乳清蛋白浓缩水解物并通过加热或高静水压处理
10. Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt [O] . Isabelle Sodini, Jerry Mattas, Phillip S. Tong 2006

机译：乳清液对乳清蛋白浓缩物功能特性的影响
11. Whey Protein Concentrate Market Enhancement [R] . Zall, R. R. , Teixeira, A. H. , Chen, J. H. 1982

机译：乳清蛋白浓缩物市场增强

Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

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