角叉菜胶及其水解产物对牛奶冰淇淋混合物稳定性的影响

IF 2.3 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-06-02 DOI:10.31883/pjfns/166382

Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka

引用次数: 0

摘要

1. Ahn, N.， Park, J-H。， Chai, Ch, Imm, J-Y。(2022)。乳鞘磷脂与蛋白质的相互作用对乳状液稳定性和微观结构的影响。中国畜牧兽医学报，2015(5)，344 - 344。https://doi.org/10.3168/jds.20..。交叉参考谷歌学术

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Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes

1. Ahn, N., Park, J-H., Chai, Ch., Imm, J-Y. (2022). The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions. Journal of Dairy Science, 105(5), 3832-3845. https://doi.org/10.3168/jds.20.... CrossRef Google Scholar

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来源期刊

Polish Journal of Food and Nutrition Sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.30

自引率

12.50%

发文量

审稿时长

20 weeks

期刊介绍： The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea