搜索结果: 1-4 共查到“食品加工技术 modification”相关记录4条 . 查询时间(0.114 秒)
Physical Modification of Waxy Maize Starch by Dry Heating with Ionic Gums
starch dry heating gums modification
2008/4/20
As an alternative process to the chemical modifications commonly practiced for food starches, dry heating of a starch with a presence of ionic gums such as sodium alginate, sodium carboxymethylcellulo...
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese
low fat Mozzarella cheese functional properties homogenization
2008/3/28
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Effect of Modification of Amino Groups on Crosslinking of Casein by Micellar Calcium Phosphate
casein micelle calcium phosphate crosslinking
2008/3/22
Bovine s1-CN was acetylated, succinylated, and citraconylated. Artificial casein micelles (s1--CN micelles) were prepared at a casein concentration of 2.5% with 20 to 50 mM calcium, 17 to 27 mM phosph...
