Starter for obtaining fermented milk, low-fat, non-fat ice cream-like food, and method for producing low-fat, non-fat ice-cream-like food

• 1. 制造酸乳的菌母、类低脂无脂冰淇淋食品、及类低脂无脂冰淇淋食品的制造方法 [P] . 中国专利： CN105916974A . 2016-08-31
• 2. 低脂肪冰淇淋制造方法及根据该方法制造的低脂肪冰淇淋 [P] . 中国专利： CN102131402B . 2013.04.03
• 3. Starter for obtaining fermented milk, low-fat and non-fat ice cream-like food, and method for producing low-fat and non-fat ice-cream food [P] . 日本专利： JPWO2015137423A1 . 2017-04-06

  机译： 用于获得发酵乳，低脂和脱脂冰淇淋类食品的起始剂以及生产低脂和脱脂冰淇淋食品的方法

• 4. STARTER FOR FERMENTED MILK, LOW-FAT OR FAT-FREE ICE CREAM-LIKE FOOD PRODUCT, AND METHOD FOR PRODUCING LOW-FAT OR FAT-FREE ICE CREAM-LIKE FOOD PRODUCT [P] . SG11201607546YA . 2016-10-28

  机译： 发酵乳，低脂或无脂冰激凌类食品的发酵剂，以及生产低脂或无脂冰激凌类食品的方法

• 5. STARTER FOR FERMENTED MILK, LOW-FAT OR FAT-FREE ICE CREAM-LIKE FOOD PRODUCT, AND METHOD FOR PRODUCING LOW-FAT OR FAT-FREE ICE CREAM-LIKE FOOD PRODUCT [P] . 世界知识产权组织专利： WO2015137423A1 . 2015-09-17

  机译： 发酵乳，低脂或无脂冰激凌类食品的发酵剂，以及生产低脂或无脂冰激凌类食品的方法

• 1. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method [J] . Ami PATEL, Nihir SHAH, Padma AMBALAM, 生物医学与环境科学（英文版） . 2013,第009期
• 2. Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts [J] . Ciron C.I.E., Gee V.L., Kelly A.L., International Dairy Journal . 2010,第5期
• 3. Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products [J] . Erturk Merve Yildirim, Bonilla Jose C., Kokini Jozef Food Hydrocolloids . 2021,第Feba期
• 4. SENSORY AND INSTRUMENTAL CHARACTERIZATION OF LOW-FAT AND NON-FAT CREAM CHEESE [J] . Thomas Janhoj, Michael Bom Frost, Jon Prinz, International Journal of Food Properties . 2009,第1期
• 5. GENETIC, PHYSIOLOGY, AND ECOLOGY OF STRESS RESISTANCE IN LACTOBACILLUS PLANTARUM, A MULTIFUNCTIONAL STARTER FOR THE PRODUCTION OF FERMENTED FOODS AND NUTRACEUTICALS [C] . PARENTE Eugenio, DE ANGELIS Maria, SACCO Margherita, Microbial diversity 2011 : environmental stress and adaptation . 2011
• 6. Oxidative stability of whey protein-coated milkfat droplets encapsulated in wall matrices consisting of non-fat milk solids or of carbohydrates. [D] . Wang, Ming Hua. 2003
• 7. An extensive outbreak of staphylococcal food poisoning due to low-fat milk in Japan: estimation of enterotoxin A in the incriminated milk and powdered skim milk. [O] . T. Asao, Y. Kumeda, T. Kawai, 2003
• 8. PEMBUATAN ES KRIM KACANG HIJAU DENGAN SUSU KEDELAI SEBAGAI MAKANAN RENDAH LEMAK MENGGUNAKAN ICE CREAM MAKERud(Making Greenpea Ice Cream with Soy Milk as Low-fat Foods by Ice Cream Maker) [O] . ROSYADA AMRINA 2013

• 1. Fermented Goat Milk and Cow Milk Produced by Different Starters of Lactic Acid Bacteria： Quality Studies [J] . Widodo ,Tiyas Tono Taufiq ,Nosa Septiana Anindita . 农业科学与技术：A . 2013,第011期
• 2. Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams [J] . Christopher E. McGhee ,Binod P. Gupta ,Young W. Park . 动物科学期刊（英文） . 2015,第1期
• 3. Effects of Foods on Maturity and Spawning Induction Methods on Ovulation of Rice Field Eel Monopterus albus(Zuiew,1793)in Thua Thien Hue Province,Vietnam [J] . Tran Vinh Phuong1 ,Nguyen Van Khanh1 ,Pham Thi Hai Yen2 . 农业科学与技术：A . 2017,第B10期
• 4. A review on rules for examination of licensing criteria for producing foods for special medical purpose in China [J] . Lei Wu ,Lantian Zhang ,Yan Zhang . 食品科学与人类健康（英文） . 2019,第2期
• 5. 乳化剂的协同作用及其在低脂冰淇淋生产中的应用研究 [C] . 蔡云升 ,李淑华 ,谢苒荑 . 第八届中国国际食品添加剂和配料展览会暨第十四届全国食品添加剂生产应用技术展示会 . 2004
• 6. 脂肽生物表面活性剂的发酵生产及其结构、性质研究 [A] . 丁立孝 . 2004