奶油
脂肪球
食品科学
化学
粒径
粒子(生态学)
乳脂
粒度分布
浊度
乳脂
乳状液
生物
物理化学
生态学
生物化学
亚麻籽油
作者
Amanda Durand,George V. Franks,Robert W. Hosken
标识
DOI:10.1016/s0268-005x(03)00012-2
摘要
Commercial ultra high temperature (UHT) processed bovine, oat, rice and soy milks were analysed for stability and particle size. Product stability was determined using a turbidity analyser to follow particle migration over time. Changes in the level of backscattering produced by the sample as a function of time were related to the stability of the sample. The results indicated that the level of stability of the milks varied and the type of destabilisation phenomenon (sedimentation or creaming) also varied between the milks. The relative stability of the samples studied was determined to be: rice≪oat
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