Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components-Reference-Cited by-同舟云学术

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Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Published:2016-11 Issue:11 Volume:99 Page:8665-8679
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Zhang X.M.,Ai N.S.,Wang J.,Tong L.J.,Zheng F.P.,Sun B.G.

Funder

the National High Technology Research

the Importation and Development of High-Caliber Talents Project of Beijing Municipal Institutions

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference48 articles.

1. Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O;Ai;Anal. Methods,2015

2. Seasonal variation in the odour characteristics of whole milk powder;Biolatto;Food Chem.,2007

3. Biocatalyzed modifications of milk lipids: Applications and potentialities;Bourlieu;Trends Food Sci. Technol.,2009

4. Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality;Bourlieu;Food Res. Int.,2012

5. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification;Bruzantin;J. Dairy Sci.,2016

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