Influence of Various Milk Protein Isolates on Ice Cream Emulsion Stability
暂无分享,去创建一个
[1] S. Henstra,et al. On the structure of the fat-protein complex in homogenized cows' milk. , 1970 .
[2] H. Modler. Functional Properties of Nonfat Dairy Ingredients - A Review. Modification of Products Containing Casein , 1985 .
[3] E. Dickinson,et al. Colloids in Food , 1982 .
[4] J. G. Parsons,et al. Acceptability of Ice Cream Made with Processed Wheys and Sodium Caseinate , 1985 .
[5] G. Stainsby,et al. The fat globule membrane in ice cream , 1974 .
[6] T. D. Dairy Chemistry , 1906, Nature.
[7] D. Walker,et al. THE EFFECT OF THE COLLOIDAL STATE OF THE EMULSION ON ICE CREAM STRUCTURE. , 1971, Journal of texture studies.
[8] Pieter Walstra,et al. Dairy chemistry and physics , 1984 .
[9] H. Modler. Functional Properties of Nonfat Dairy Ingredients — A Review. Modification of Lactose and Products Containing Whey Proteins, , 1985 .
[10] W. K. Jordan,et al. Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream , 1989 .
[11] P. Walstra,et al. The membranes of recombined fat globules. 2. Composition , 1979 .
[12] R. Stoltz. The thirty-fifth annual meeting of the American Dairy Science Association , 1940 .
[13] C. V. Morr. Effect of HTST Pasteurization of Milk, Cheese Whey and Cheese Whey UF Retentate upon the Composition, Physicochemical and Functional Properties of Whey Protein Concentrates , 1987 .
[14] J. N. Wit. Structure and functional behaviour of whey proteins , 1981 .
[15] D. W. Butcher,et al. Milk-fat globule membrane in homogenized cream , 1978, Journal of Dairy Research.
[16] J. Kinsella,et al. Milk proteins: physicochemical and functional properties. , 1984, Critical reviews in food science and nutrition.
[17] P. Walstra,et al. The membranes of recombined fat globules. 1. Electron microscopy , 1977 .
[18] G. C. Cheeseman,et al. Developments in dairy chemistry—1: Edited by P. F. Fox. Applied Science Publishers Ltd, London, 1982. 409 pp. Price: £44.00 , 1983 .
[19] P. Halling. Protein-stabilized foams and emulsions. , 1981, Critical reviews in food science and nutrition.
[20] G. Mieth. St. Friberg: Food Emulsions. 480 Seiten, zahlreiche Abb. Verlag Marcel Dekker, Inc., New York and Basel 1976. Preis: 165,— sfrs , 1978 .