Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula

著录项

• 来源
  《Journal of Food Science》 |2018年第6期|1685-1694|共10页
• 作者

  Xiaomeng Sun; Cuina Wang; Hao Wang; Mingruo Guo;

  展开▼
• 作者单位

  Dept. of Food Science, College of Food Science and Engineering, Jilin Univ., Changchun, Jilin 130062, China;

  Dept. of Food Science, College of Food Science and Engineering, Jilin Univ., Changchun, Jilin 130062, China;

  Dept. of Food Science, College of Food Science and Engineering, Jilin Univ., Changchun, Jilin 130062, China;

  Dept. of Food Science, College of Food Science and Engineering, Jilin Univ., Changchun, Jilin 130062, China,Dept. of Nutrition and Food Sciences, College of Agriculture and Life Sciences, Univ. of Vermont, Burlington, Vt. 03405, U.S.A.,Dept. of Food Science, Northeast Agriculture Univ., Harbin, Heilongjiang 150030, China;

  展开▼
• 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Differential Scanning Calorimetry (DSC); Fourier Transform Infrared (FTIR) spectroscopy; preterm infant formula; Processing; Scanning Electron Microscopy (SEM); Transmission Electron Microscopy (TEM);

  机译：差示扫描量热法（DSC）;傅立叶变换红外（FTIR）光谱;早产儿奶粉加工;扫描电子显微镜（SEM）;透射电子显微镜（TEM）;