蛋白质用量和比例对淡奶油理化性质的影响

赵谋明, 龙肇, 赵强忠, 徐巨才

Effects of protein content and composition on the physicochemical properties of whipping cream

ZHAO Mou-ming, LONG Zhao, ZHAO Qiang-zhong, XU Ju-cai

图2 酪朊酸钠和大豆分离蛋白不同比例对淡奶油上层粒度分布的影响
Fig.2 The upper droplet size distributions in whipping cream under various proportion of sodium caseinate and soy protein isolate