Influence of minerals on the foaming properties of milk.

导出 LinkOut

翻译打印收藏纠错

第一作者： Xiaoying,Xiong

第一单位： The ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia 4072, QLD, Australia.

作者： Xiaoying,Xiong ^[1] ; Eeshaan,Pundalik ^[1] ; Vassilis,Kontogiorgos ^[1] ; Minh Thao,Ho ^[2] ; Chuanzi,Mo ^[1] ; Bhesh,Bhandari ^[1] ; Nidhi,Bansal ^[3]

作者单位： The ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia 4072, QLD, Australia. ^[1] The ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia 4072, QLD, Australia; Department of Food and Nutrition, University of Helsinki, PO Box 66 00014, Finland. ^[2] The ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia 4072, QLD, Australia. Electronic address: n.bansal@uq.edu.au. ^[3]

关键词 Casein micelle Foaming properties Milk protein concentrate Minerals Skim milk powder

主题词动物(Animals);氯化钙(Calcium Chloride);乳(Milk);乳蛋白质类(Milk Proteins);矿物质(Minerals)

DOI 10.1016/j.foodres.2023.112796

PMID 37254381

发布时间 2023-06-09

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交