The effect of water activity on growth of microorganisms, lipid oxidation, enzyme activity, food texture as well as protein and vitamins were also discussed.
讨论了水分活度对微生物生长、食品中油脂的氧化、酶活力、食品的质构、食品中蛋白质和维生素的影响。
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.
通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。
As a new protein source, RBP can be used to improve the nutrition and texture of food, and to produce bioactive peptides.
米糠蛋白质作为一种新型蛋白质资源，可直接用于改善食品的营养和质构，也可用于生物活性肽的生产。
The effects of soy protein isolate (SPI) on the heating of microwave and the quality and the texture of starchy products expanded by microwave were investigated.
研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。
The highland barley protein product of the invention has improvements in terms of protein quality, texture and performance.
本发明的青稞蛋白产品在蛋白质品质、质构和性能方面都有所改进。
Phase separation behavior of protein and polysaccharide, which are the main components of food systems, has important effects on the structure and texture of food.
食品中两种主要成分蛋白质和多糖相分离行为对食品体系结构和质构具有重要作用。
Phase separation behavior of protein and polysaccharide, which are the main components of food systems, has important effects on the structure and texture of food.
食品中两种主要成分蛋白质和多糖相分离行为对食品体系结构和质构具有重要作用。
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