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Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure.

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第一作者： Lambros,Sakkas

第一单位： Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.

作者： Lambros,Sakkas ^[1] ; Maria,Tzevdou ^[2] ; Evangelia,Zoidou ^[1] ; Evangelia,Gkotzia ^[1] ; Anastasis,Karvounis ^[1] ; Antonia,Samara ^[1] ; Petros,Taoukis ^[2] ; Golfo,Moatsou ^[3]

作者单位： Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece. ^[1] Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), Laboratory of Food Chemistry and Technology, 5 Heroon Polytechniou Str., Zografos, 15780 Athens, Greece. ^[2] Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece. mg@aua.gr. ^[3]

关键词 ACE inhibitory activity biofunctionality gel properties heat stability high hydrostatic pressure sheep milk traditional yoghurt starter whey protein hydrolysates yoghurt

DOI 10.3390/foods8080342

PMID 31409056

发布时间 2023-10-13

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Foods (Basel, Switzerland)

2019年8卷8期

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2019年8卷8期

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Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure.

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Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure.

Foods (Basel, Switzerland)

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