logo sci 论文图表汇总 2014 级食品工程 2014874001 姜楠. contents 123 characterisation of...

LOGO

SCI论文图表汇总

2014级食品工程

2014874001 姜楠

Contents

1

2

3

Characterisation of the sensory properties and market positioning of novel reduced-fat cheese4

Isolation and characterisation of exopolysaccharid producing Weissella and Lactobacillus and their application as adjun

ct cultures in Cheddar cheese5

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymersUse of microparticulated whey protein concentrate,

exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Effect of sodium, potassium, magnesium, and calcium saltcations on pH, proteolysis, organic acids, and microbialpopulations during storage of full-fat Cheddar cheese

1The effect of fat replacement by inulin on the physicochemical

properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

1The effect of fat replacement by inulin on the physicochemical

properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

2Use of microparticulated whey protein concentrate,

exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

2Use of microparticulated whey protein concentrate,

exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

3Effect of sodium, potassium, magnesium, and calcium salt

cations on pH, proteolysis, organic acids, and microbialpopulations during storage of full-fat Cheddar cheese

3Effect of sodium, potassium, magnesium, and calcium salt

cations on pH, proteolysis, organic acids, and microbialpopulations during storage of full-fat Cheddar cheese

Characterisation of the sensory properties and market positioning of novel reduced-fat cheese4

Isolation and characterisation of exopolysaccharid producing Weissella and Lactobacillus and their application as adjun

ct cultures in Cheddar cheese5

Isolation and characterisation of exopolysaccharid producing Weissella and Lactobacillus and their application as adjun

ct cultures in Cheddar cheese5

Isolation and characterisation of exopolysaccharid producing Weissella and Lactobacillus and their application as adjun

ct cultures in Cheddar cheese5

LOGO