快速分散型大豆分离蛋白代餐粉配方研究

Food and Nutrition in China ›› 2020, Vol. 26 ›› Issue (5) : 48-51.

PDF(1087 KB)
PDF(1087 KB)
Food and Nutrition in China ›› 2020, Vol. 26 ›› Issue (5) : 48-51.

  • Dan Gan
Author information +
History +

Cite this article

Download Citations

References

[1] Koohkan S, Schaffner D, et al.The impact of a weight reduction program with and without meal-replacement on health related quality of life in middle-aged obese females[J].BMC Women, 2014, 14((1)):45-45 [2] Kim S, Lee K, Lee Y.Selection attributes of home meal replacement by food-related lifestyles of single-person households in South Korea[J].Food Quality and Preference, 2018, (66):44-51 [3]中国食品报网.首份代餐粉行业白皮书发布, 乳品企业纷纷布局代餐市场[J].福建轻纺, 2019, (7):16-17 [4]张晓彤,吴澎.代餐食品的研究进展 [5] 王娟,柴莎莎,张世宏,等.复合大豆蛋白粉研制工艺研究[J].粮油加工(电子版), 2015, (7):20-24 [6]张丽娟, 李燕, 周剑丽, 等.一种降糖代餐粉的配方研究及质量评价[J].食品研究与开发, 2019, 40(9):105-110 [7] Childs JL, Thompson JL, et al.Consumer perception of whey and soy protein in meal replacement products[J].Journal of Sensory Studies, 2008, (23):320-339 [8]王浩,刘素稳,郭宝芹,等.速溶蛋白粉的研制[J].食品工业科技, 2007, 28(11):126-127 [9]邹圆,朱晶,谢祥瑞,等.马铃薯全谷物复合代餐粉配方优化研究[J].农业科技与装备, 2019, 293(5):55-57 [10]王乜田,黄琬茹,雷君,张雅戈.紫薯代餐粉的研制及其冲调性研究[J].现代食品, 2017, 22(11):103-107 [11]刘静波, 马爽, 刘博群, 等.不同干燥方式对全蛋粉冲调性能的影响[J].农业工程学报, 2011, 27(12):383-388 [12]焦云鹏.南瓜粉喷雾干燥法制备研究[J].食品科技, 2006, 31(12):54-57 [13]刘俭,蔡永国,王霞伟,等.沙棘营养代餐粉的研制及其流变特性[J].食品工业科技, 2019, 40(8):163-169 [14] 胡国华.功能性食品胶.北京[J].化学工艺出版, 2004, :380-380 [15]Bhargava, S.Lakshmi,AJ.,& Indrani,D. Effect of barley,banana and soya protein isolate on rheological,microstructural and nutritional characteristics of north indian parotta[J].Journal of texture studies, 2012, 43(3):246-256 [16] Heymsfield SB.Meal replacements and energy balance[J].Physiology & Behavior,, 2010, 100:90-94 [17]张丽娟, 李燕, 周剑丽, 等.一种降糖代餐粉的配方研究及质量评价[J].食品研究与开发, 2019, 40(9):105-110 [18] 焦扬,李兴艳,李彩霞,等.基于马铃薯全粉的代餐粉冲溶特性和蛋白质营养评价[J].食品工业科技, 2019, (19):34-40
PDF(1087 KB)

0

Accesses

0

Citation

Detail

Sections
Recommended

/