[1] |
田硕,王晋伟,孔祥云,等.挤压处理的麦麸对酸奶品质的影响[J].食品研究与开发,2024,45(9):127-133. |
[2] |
魏光强,陈越,卓加珍,等.酸奶发酵和冷藏过程中品质评价及主要风味成分变化分析[J].食品与发酵工业,2019,45(18):113-119. |
[3] |
单晓丽,程敏,孙涛,等.货架期内搅拌型酸奶中乳酸菌的检测及其质量分析[J].食品与发酵科技,2010,46(4):82-84. ,87. |
[4] |
SHOUKAT M,SORRENTINO A.Cereal β-glucan:A promising prebiotic polysaccharide and its impact on the gut health[J].International Journal of Food Science & Technology,2021,56(5):2088-2097. |
[5] |
国家卫生和计划生育委员会.关于批准番茄籽油等9种新食品原料的公告[J].中国食品卫生杂志,2015,27(1):84. |
[6] |
ZHAO P Y,LI N N,CHEN L Y,et al.Effects of oat β-glucan on the textural and sensory properties of low-fat set type pea protein yogurt[J].Molecules,2023,28(7):3067. |
[7] |
EDO G I,NDUDI W,MAKIA R S,et al.Beta-glucan:An overview in biological activities,derivatives,properties,modifications and current advancements in food,health and industrial applications[J].Process Biochemistry,2024,147:347-370. |
[8] |
BRENNAN C S,TUDORICA C M.Carbohydrate-based fat replacers in the modification of the rheological,textural and sensory quality of yoghurt:Comparative study of the utilisation of barley beta-glucan,guar gum and inulin[J].International Journal of Food Science and Technology,2008,43(5):824-833. |
[9] |
黄苑怡,劳晓,刘勇勇,等.燕麦β-葡聚糖添加对酸奶质构及流变特性的影响[J].工业微生物,2023,53(3):113-119. |
[10] |
梁莹,崔炳群,张素娟.燕麦β-葡聚糖在发酵酸奶中的应用[J].中国食品添加剂,2011,22(1):178-181. |
[11] |
LAZARIDOU A,SERAFEIMIDOU A,BILIADERIS C G,et al.Structure development and acidification kinetics in fermented milk containing oat β-glucan,a yogurt culture and a probiotic strain[J].Food Hydrocolloids,2014,39:204-214. |
[12] |
杨晨芝,郝静,丁霄,等.桦褐孔菌多糖对乳酸菌发酵及酸奶品质的影响[J].中国乳品工业,2020,48(11):22-25. |
[13] |
XU X Y,CUI H T,XU J X,et al.Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria Danisco[J].Journal of Food Science,2023,88(7):2796-2806. |
[14] |
常翠华,胡欣诺,杨严俊.蛋清蛋白颗粒填充对低脂酸奶物性特征的影响[J].食品与发酵工业,2023,49(5):178-184. |
[15] |
SALEH A,MOHAMED A A,ALAMRI M S,et al.Effect of different starches on the rheological,sensory and storage attributes of non-fat set yogurt[J].Foods,2020,9(1):61. |
[16] |
李海平,周登云,付荷蓉,等.滑菇多糖对发酵酸奶品质的影响[J].食品与发酵工业,2019,45(7):188-194. |
[17] |
ALJEWICZ M,MAJCHER M,NALEPA B.A comprehensive study of the impacts of oat β-glucan and bacterial curdlan on the activity of commercial starter culture in yogurt[J].Molecules,2020,25(22):5411. |
[18] |
张莉,陈炼红,张岩,等.复合稳定剂对牦牛酸奶后熟过程中风味的影响[J].食品工业,2022,43(1):228-232. |
[19] |
徐成勇,吴昊,郑思聪,等.酸乳后酸化影响因子的初步研究[J].食品与发酵工业,2006,32(12):10-14. |
[20] |
CUI H T,LI J,XU X Y,et al.Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock[J].International Journal of Food Science & Technology,2022,57(2):908-919. |
[21] |
HEYDARI S,AMIRI-RIGI A,EHSANI M R,et al.Rheological behaviour,sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics[J].International Journal of Dairy Technology,2018,71(S1):175-184. |
[22] |
杨淑妮.全谷物酸牛奶的制备与功能性研究[D].广州:华南理工大学,2016. |
[23] |
许英瑞,朱妍丽,马瑞娟,等.活性多糖在发酵乳中的应用研究进展[J].乳业科学与技术,2021,44(2):26-30. |
[24] |
吴俊霞,程建明,薛峰.枸杞大豆蛋白植物基酸奶理化性质研究[J].食品与发酵工业,2023,49(10):193-198. |
[25] |
QU X Q,NAZARENKO Y,YANG W,et al.Effect of oat β-glucan on the rheological characteristics and microstructure of set-type yogurt[J].Molecules,2021,26(16):4752. |
[26] |
XU K,GUO M M,DU J H,et al.Okra polysaccharide:Effect on the texture and microstructure of set yoghurt as a new natural stabilizer[J].International Journal of Biological Macromolecules,2019,133:117-126. |
[27] |
LIN Y,XU Q L,LI X M,et al.Tremella fuciformis polysaccharides as a fat substitute on the rheological,texture and sensory attributes of low-fat yogurt[J].Current Research in Food Science,2022,5:1061-1070. |
[28] |
KAUR R,RIAR C S.Sensory,rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan[J].Journal of Food Science and Technology,2020,57(1):41-51. |
[29] |
YANG J J,SUN J W,YAN J Y,et al.Impact of Potentilla anserine polysaccharide on storage properties of probiotic yak yoghurt[J].International Dairy Journal,2023,141:105585. |
[30] |
GYAWALI R,IBRAHIM S A.Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt[J].Trends in Food Science & Technology,2016,56:61-76. |
[31] |
WANG J,LIU B Y,QI Y,et al.Impact of Auricularia cornea var.Li polysaccharides on the physicochemical,textual,flavor,and antioxidant properties of set yogurt[J].International Journal of Biological Macromolecules,2022,206:148-158. |
[32] |
SRISUVOR N,CHINPRAHAST N,PRAKITCHAIWATTANA C,et al.Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana pure[J].LWT-Food Science and Technology,2013,51(1):30-36. |
[33] |
BASYIGIT K G,AKPINAR K D.Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains[J].Journal of Food Science and Technology,2016,53(1):864-871. |
[34] |
GEE V L,VASANTHAN T,TEMELLI F.Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures[J].International Dairy Journal,2007,17(9):1083-1088. |