China Dairy ›› 2021, Vol. 0 ›› Issue (5): 85-90.doi: 10.12377/1671-4393.21.05.18
• DAIRY INDUSTRY • Previous Articles Next Articles
LI Xin
[1] Kulozik U,Tolkach A,Bulca S,et al.The role of processing and matrix design in development and control of microstructures in dairy food production—a survey[J].International Dairy Journal,2003,13(8):621-630 [2] Tristan F,Burgain J,Perroud C,et al.Impact of formulation on reconstitution and flowability of spray-dried milk powders[J].Powder Technology,2020,372(7):107-116 [3] Moding K J,Ferrante M J,Bellows L L,et al.Nutritional Content and Ingredients of Commercial Infant and Toddler Food Pouches Compared With Other Packages Available in the United States[J].Nutr Today,2019 , 54(6):305-312 [4] 麻开香,张美萍,吴帅,等.特殊医学用途配方食品干法混合工艺研究及其与湿法工艺的对比[J].现代食品科技,2019,35(1):215-220 [5] 姜艳喜,李归浦,张建友,等.婴儿配方乳粉干法生产工艺混合均匀性研究[J].中国乳品工业,2020,48(7):13-16 [6] Xiaomeng S,Cuina W,Hao W,et al.Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula[J].Journal of Food Science,2018,83(6):1685-1695 [7] 赵双春,赵红菊. 美国FDA混合均匀性取样和评价指南对我国制药混合设备及工艺验证的意义[J].机电信息,2015,440(14):1-3 [8] 陈晓婵,贾军燕,曹金丽,等.花生四烯酸粉剂粒径对婴幼儿配方奶粉混合均匀度的影响[J].中国乳品工业,2020,48(8):21-23 [9] 王青云,李凯锋,杨晓波.牛初乳粉片混合工艺的优化研究[J].中国乳业,2020,223(7):73-77 [10] 孙健,王青云,宫春颖.不同工艺对配方奶粉中营养素稳定性的影响研究[J].中国乳业,2018,202(10):68-71 [11] Bowler A L,Bakalis S,Watson N J.A review of in-line and on-line measurement techniques to monitor industrial mixing processes[J].Chemical Engineering Research and Design,2020,153(1):463-495 [12] 刘红霞,贾少婷,桂仕林,等. 均质工艺对纯牛奶乳脂肪球粒径的影响[J].农产品加工,2010,12(1):62-64 [13] U Kulozik,Tolkach A,Bulca S, et al.The role of processing and matrix design in development and control of microstructures in dairy food production—a survey[J].International Dairy Journal,2003,13(8):621-630 [14] Hazlett R,Schmidmeier C,Mahony J A.Approaches for improving the flowability of high-protein dairy powders post spray drying-A review[J].Powder Technology, 2021, 388(2) :26-40 [15] Kondor A, Hogan S A.Relationships between surface energy analysis and functional characteristics of dairy powders[J].Food Chemistry,2017,237(15):1155-1162 [16] 黄少兰. 婴幼儿配方乳粉干法生产混合工艺介绍[J].中外食品工业,2013,5(2):55-58 [17] Kamil P,Auty M E,Mulvihill D M,et al.Influence of emulsifier type on the spray-drying properties of model infant formula emulsions.[J]Food Hydrocolloids,2017,69(11):56-66 [18] 蔡忠淼,吴少林,丛贺,等. 粉体气流输送形式的研究及运用[J]. 机电信息,2017,515(17):14-19 [19] 任国谱,李梦怡,吴昊霞,等.影响奶粉涨罐的因素及惰性气体对奶粉稳定性的研究[J].中国乳品工业,2017,45(6):57-60. [20] 贾宏信. 充氮包装对乳粉贮存过程中水分、水分活度及益生菌活菌数变化的影响[J].中国乳品工业,2017,47(1):27-29 [21] Masum A M,Chandrapala J,Adhikari B,et al.Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders[J].Journal of Food Engineering,2019,254(8): 34-41 [22] Masum A M,Chandrapala J,Huppertz T,et al.Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios[J].Food Chemistry,2020,319(7):1-6 |
[1] | XU Haixiang, LIU Lingling, CHEN Zida, LI Jiachen. Optimization of Processing Technology of Sea Buckthorn Processed Cheese by Response Surface Methodology [J]. China Dairy, 2021, 0(9): 106-115. |
[2] | CHEN Li, WANG Shaoxin, XU Luo, WANG Baobao, LI Zhongjian, FENG Jianying. Technical Specification for Whole Plant Corn Wrapping Package Silage [J]. China Dairy, 2021, 0(8): 13-18. |
[3] | LI Lianren. Processing and Modulation Technology of Silage [J]. China Dairy, 2021, 0(8): 19-23. |
[4] | SUN Zhiyi, CAO Likun, FENG Haiqing. Application of Process Control Engineering in Ranch [J]. China Dairy, 2021, 0(6): 50-52. |
[5] | LI Zhicai, JIANG Zhumao, WANG Hui, LI Guoliang. Production Method of Chewable Yoghurt from Goat's Milk [J]. China Dairy, 2021, 0(6): 94-99. |
|