Spectroscopy and Spectral Analysis, Volume. 42, Issue 11, 3415(2022)

The Stability of Room Temperature Liquid Cheese Based on Turbiscan Multiple Light Scattering Technique

Pan-pan ZHU1、*, Xiao-tao NIU3、3;, Xue WANG3、3;, Xin SI1、1; 2;, Qing-gang XIE3、3;, Bo CHEN3、3;, Shi-long JIANG3、3;, Ning JU1、1; *;, Shu-wen ZHANG2、2; *;, and Jia-ping LÜ2、2;
Author Affiliations
  • 11. College of Food and Wine, Ningxia University, Yinchuan 750021, China
  • 22. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • 33. Heilongjiang Feihe Dairy Co., Ltd., Harbin 150030, China
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    [7] Tao H, Wang B, Wen H et al[D]. Food Hydrocolloids, 117, 106648(2021).

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    [11] Lu Jing, Zhang Shuwen, Zhao Lili et al[D]. LWT, 132, 109878(2020).

    [12] Shoukat S, Zhao Hongfei, Zhao Lili et al[D]. Antonie Van Leeuwenhoek, 110, 759(2017).

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    Pan-pan ZHU, Xiao-tao NIU, Xue WANG, Xin SI, Qing-gang XIE, Bo CHEN, Shi-long JIANG, Ning JU, Shu-wen ZHANG, Jia-ping LÜ. The Stability of Room Temperature Liquid Cheese Based on Turbiscan Multiple Light Scattering Technique[J]. Spectroscopy and Spectral Analysis, 2022, 42(11): 3415

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    Paper Information

    Category: Research Articles

    Received: Oct. 31, 2021

    Accepted: --

    Published Online: Nov. 23, 2022

    The Author Email: Pan-pan ZHU (zhupp1213@163.com)

    DOI:10.3964/j.issn.1000-0593(2022)11-3415-08

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