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搜索结果: 1-13 共查到食品科学技术 rheology相关记录13条 . 查询时间(0.093 秒)
This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceive...
The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100th anniversary of Japanese immigration to Brazil. Dietary patterns in both coun...
The linear and non-linear rheological properties of defatted soy proteins produced by ultrafiltration-diafiltration were investigated at three temperatures. Five concentrations ranging from 10 to 30% ...
The production and rheology of exomannan by the yeast Rhokotorula mucilaginosa YR-2 was studied. Cultures were incubated at 30°C in medium (sucrose: 100 g/L; ammonium sulfate: 20 g/L). Fermentation us...
Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Labneh was produced by concentrating milk to approximately 23% total solids (wt/vol) by the traditional cloth bag method (control), ultrafiltration, reverse osmosis, or direct reconstitution. For ultr...
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...
Whole bovine casein was chemically modified using POCl3 to contain 9.1, 10.6, and 12.5 mmol of bound P/mmol of casein (160, 190, and 220% P, respectively) relative to the 5.6 mmol of P/mmol of unmodif...
The effects of temperature on the rheological behavior and surface tension of commercial samples of skim milk, 3.5% milk, 38% cream, two different cultured buttermilk products, and buttermilk powder s...
The rheological and proteolytic characteristics of low fat and full fat Mozzarella cheeses made from milk homogenized at 10,300 and 17,200 kPa were compared with those of cheeses prepared from nonhomo...
The linear and non-linear rheological properties of defatted soy proteins produced by ultrafiltration-diafiltration were investigated at three temperatures. Five concentrations ranging from 10 to 30% ...
Lowfat Cheddar cheese (5% fat) was manufactured using different commercial fat replacers and aged for 6 months at 5°C with objective to study rheology and microstructure. Two protein-based fat replace...
Factors affecting the interfacial rheology of films of food proteins and surfactants at air-water and oil-water interfaces are reviewed. A distinction is made between interfacial shear rheology and in...

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