摘要
乳蛋白体系的流变学特性与乳制品的质构和生产工艺关系密切。近年来,基于乳蛋白组分在食品中的重要性,食品科学家对乳蛋白体系的流变学性质进行了深入研究。文章就乳清蛋白和酪蛋白的凝胶特性以及乳清蛋白溶液的粘度等流变特性作了介绍。
The rheological properties of food system containing milk proteins are imporiant to texture and process of relatedproducts. In recent years, based on the importance of milk protein components in food, food scientists have studied their rheologicalproperties. This article introduces the rheological properties, including gelation characteristics of whey proteins, casein and viscosi-ties of various solutions containing whey proteins.
出处
《中国乳品工业》
CAS
北大核心
2001年第5期41-44,共4页
China Dairy Industry
基金
广东省自然科学基金资助项目(000501)
