EFFECT OF HEAT-INDUCED ASSOCIATION OF WHEY PROTEINS AND CASEIN MICELLES ON YOGURT TEXTURE

被引：108

作者：

MOTTAR, J ^{[1
]}

BASSIER, A ^{[1
]}

JONIAU, M ^{[1
]}

BAERT, J ^{[1
]}

机构：

[1] KATHOLIEKE UNIV LEUVEN,INTERDISCIPLINAIR RES CENTRUM,B-8500 KORTRIJK,BELGIUM

来源：

JOURNAL OF DAIRY SCIENCE | 1989年 / 72卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(89)79355-3

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：2247 / 2256

页数：10

共 22 条

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[4]

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[8]

KALAB M, 1983, FOOD MICROSTRUCT, V2, P51

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[10] WHEY-PROTEIN DENATURATION OF UHT PROCESSED MILK AND ITS EFFECT ON RHEOLOGY OF YOGURT [J].

LABROPOULOS, AE ;

PALMER, JK ;

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JOURNAL OF TEXTURE STUDIES, 1981, 12 (03) :365-374

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