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

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

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

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 ZHU^1、*, Xiao-tao NIU^3、3;, Xue WANG^3、3;, Xin SI^{1、1; 2;}, Qing-gang XIE^3、3;, Bo CHEN^3、3;, Shi-long JIANG^3、3;, Ning JU^{1、1; *;}, Shu-wen ZHANG^{2、2; *;}, and Jia-ping LÜ^2、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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References(12)

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[7] H Tao, B Wang, H Wen et al. Food Hydrocolloids, 117, 106648(2021).

[8] L Lapčík, R N Salek, M Vašina et al. LWT, 107, 178(2019).

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

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

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