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期刊名称

food research international(1)

关键词

egg-based yoghurt; texture; rheology; microstructure; intermolecular force(1)

作者

Zang, Jianwei AND Pan, Xiaoyang AND Zhang, Yuanyuan AND Tu, Yonggang AND Xu, Haixia AND Zhang, Qingfeng AND Chen, Jiguang AND Yin, Zhongping AND Tang, Daobang(0)

机构

guangdong acad agr sci, sericultural & agrifood res inst, key lab funct foods, guangdong key lab agr prod proc,minist agr & rural, guangzhou 510610, peoples r china(1)
jiangxi agr univ, coll food sci & engn, jiangxi key lab nat prod & funct foods, nanchang 330045, peoples r china(1)

年份

2023(1)

科研产出

条件:

资源类型: 外文期刊

作者:Zang, Jianwei(精确检索)

作者:Pan, Xiaoyang(精确检索)

作者:Zhang, Yuanyuan(精确检索)

作者:Tu, Yonggang(精确检索)

作者:Xu, Haixia(精确检索)

作者:Zhang, Qingfeng(精确检索)

作者:Chen, Jiguang(精确检索)

作者:Yin, Zhongping(精确检索)

作者:Tang, Daobang(精确检索)

排序方式：

1Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation

作者： Zang, Jianwei; Pan, Xiaoyang; Zhang, Yuanyuan; Tu, Yonggang; Xu, Haixia; Zhang, Qingfeng; Chen, Jiguang; Yin, Zhongping; Tang, Daobang; SCI

机构： Jiangxi Agr Univ, Coll Food Sci & Engn, Jiangxi Key Lab Nat Prod & Funct Foods, Nanchang 330045, Peoples R China; Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Egg-based yoghurt; Texture; Rheology; Microstructure; Intermolecular force

年份：2023