[1] 郭本恒. 干酪[M]. 北京: 化学工业出版社, 2004: 156.[2] LEE S K, ANEMA S G. The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins[J]. Food Chemistry, 2009, 115(4): 1373-1380.[3] LEE S K, KLOSTERMEYER H. The effect of pH on the rheological properties of reduced-fat model processed cheese spreads[J]. Food Science and Technology, 2001, 34(5): 288-292. [4] MARCHESSEAU S, GASTALDI E, LAGAUDE A. Influence of pH on protein interaction and microstructure of process cheese[J]. Journal of Dairy Science, 1997, 80: 1483-1487.[5] AWAD R A, ABDEL-HAMID L B, EL-SHABRAWY S A. Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures[J]. Food Science and Technology, 2002, 35(1): 54-61.[6] GEORGIA D, APOSTOLOS S. THOMAREIS. Effect of temperature and chemical composition on processed cheese apparent viscosity[J]. Journal of Food Engineering, 2004, 64(2): 265-271.[7] GUPTA S K, KARAHADIAN C, LINDSAY R C. Effect of emulsifier salts on textural and flavor properties of processed cheeses[J]. Journal of Dairy Science, 1984, 67(4): 764-778.[8] 尹长林, 刘佳, 赵征. 不同乳化盐对再制干酪质构的影响[J]. 食品与发酵工业, 2009, 30(2) : 165-168.[9] 郑远荣, 刘振民, 刘志东, 等. 温度对市售片状干酪质构的影响[J]. 食品工业科技, 2011, 36(6): 125-128. [10] JOSHI N S, JHALA R P, MUTHUKUMARAPPAN K. Textural and rheological properties of processed cheese[J]. International Journal of Food Properties, 2004, 7(3): 519-530.[11] 高红艳, 刘振民, 莫蓓红, 等. 不同脂肪及含量对涂抹再制干酪的影响, [J]. 食品与发酵工业, 2010, 36(5): 191-194.[12] 尹长林, 冯文燕, 包毅宁, 等. 水分对再制干酪功能性的影响[J]. 中国乳品工业, 2010, 38(10): 24-27. [13] 尹长林, 冯文燕, 包毅宁, 等. pH值对再制干酪功能特性的影响[J]. 食品与发酵工业, 2011, 37(3): 56-60. [14] 杨玉玲, 周光宏, 姜攀, 等. 卡拉胶凝胶质构特性的研究[J]. 食品工业科技, 2008, 29(10): 220-223.[15] DROHAN O D, TZIBOULA A, MCNULTY D, et al. Milk protein-carrageenan interactions[J]. Food Hydrocolloids, 1997, (11): 101-107.[16] OULD ELEYA M M, TURGEON S L. The effects of pH on the rheology of β-lactoglobulin /κ-carrageenanmixed gels[J]. Food Hydrocolloids, 2000, 14(3 ): 245-251.[17] 钱毅玲, 赵谋明, 赵强忠. 卡拉胶/黄原胶和K+浓度对低脂低盐乳化肠凝胶品质影响的研究.现代食品科技[J]. 2009, 25(7): 734-737.[18] 周盛华, 黄龙, 张洪斌. 黄原胶结构、性能及其应用的研究[J]. 食品科技, 2008, (7): 156-160.[19] AHMED J, Ramaswamy H S. Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum[J]. Food Hydrocolloids, 2004, 18: 367-373[20] LIJIMA M, SHINOZAKI M, HATAKEYAMA T, et al. AFM studies on gelation mechanism of xanthan gum hydrogels[J]. Carbohydrate Polymers, 2007, 68(4): 701-707.[21] 张勇, 宗学醒, 刘爱萍. 利用质构分析方法研究再制干酪的工艺[J]. 中国乳品工业, 2011, 39(6): 30-33. |