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- The effect of xanthan gums from different sources(from xanthan gum producers in China,JV and French) to the stability of CMC stabilized acidified milk drink was studied. 研究了不同来源黄原胶对羧甲基纤维素钠(CMC)稳定的酸性乳饮料稳定性的影响,结果表明,其结果依赖于黄原胶的来源。
- Pecin can be used as a stabiliser in the acidified milk drinks. 果胶可用于酸性乳饮料中作为稳定剂。
- This paper reviewed the mechanism of carrageenan and pectin with casein in milk drinks,it also expatiate the major factors which influence the stability of acidified milk drinks. 综述了不同类型的卡拉胶和果胶在乳饮料中与酪蛋白的作用机理,并介绍了影响酸乳饮料稳定性的主要因素。
- It is found that as a stabilizer in acidified milk drinks (AMD), CMC with higher molecular weight, DS or concentration is of much more benefit to the st... 当加入的CMC浓度过低时,酪蛋白颗粒易发生架桥絮凝而使体系失稳,较高浓度的CMC才可使体系趋于稳定。
- Effects of xanthan gum on the stability of acidified milk drink 黄原胶对酸性乳饮料稳定性影响的研究
- Keywords fruit particles;acidified milk drink;UHT;aseptic dosing; 果粒;酸性乳饮料;超高温;无菌添加;
- Study on the Process Design and Equipment Selection for Ambient Acidified Milk Drink with Fruit Particles 常温果粒酸性乳饮料工艺流程和设备选型探讨
- Keywords pectin;casein micelles;acidified milk drinks;interaction; 果胶;酪蛋白;酸性乳饮料;相互作用;
- Keywords Ferment Lactobacilli Live lactobacillus milk drink Direct acidified milk drink Heat treatmentGlucose Adding “starter” culture homogenize distribution; 发酵;乳酸菌;活乳酸菌乳饮料;调酸型乳饮料;乳粉;热处理;葡萄糖;接种;均质;分销;
- Effects of Xanthan Gum to the Stability of CMC Stabilized Acidified Milk Drinks 黄原胶和CMC复配对酸性乳饮料稳定性的影响
- acidified milk drink 酸乳饮料
- Keywords carboxymetylcellulose (CMC);rheology;acidified milk drinks (AMD);casein micelle;stability; 羧甲基纤维素钠(CMC);流变学;酸性乳体系;酪蛋白;稳定性;
- This factory makes milk drink aromatic and agreeaBle to the taste. 该厂把牛奶饮料配制得香浓可口。
- The milk drink containing melamine Will there be sequels? 喝过含三聚氰胺的奶粉是否会有后遗症?
- acidified milk drinks 酸性乳饮料
- In contrast, it dropped 12% when they consumed the nonfat milk drink. 相反,当他们饮用脱脂牛奶时,减少了12%25。
- This article has discussed the processing techniques of mung bean milk drink. 文章对绿豆乳的加工技术进行了探讨。
- The technology for the production of acidified milk by using peanut protein powder as the main material was developed, and the products were tested. 介绍了以花生蛋白粉为主要原料生产花生酸奶的工艺 ,并对产品进行了分析检验。
- Abstract: A defatted pine-nut milk drink was developed from pine-nut. 摘要: 以脱脂松籽为原料,开发研制了松籽乳饮料。
- MRichard Ipsenb,_Ross Clarkc.Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks.International Dairy Journal 6(2006)1-6. 董文明;王伟等.;提高含蛋白质饮料稳定性的研究进展[J]