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4 酪朊酸钠和大豆分离蛋白比例对淡奶油界面蛋白的影响
Fig.4 The surface protein condition in whipping cream under various proportion of sodium caseinate and soy protein isolate