Protein Fortified(蛋白质强化)研究综述
Protein Fortified 蛋白质强化 - In summary, the blend gel of squid myofibril protein fortified with 4% of millet flour addition was considered the most suitable amount for enhancing the quality of blend gel. [1] Mouthdrying is commonly associated with whey protein fortified products. [2] Valorization of the cakes could offer a viable strategy to manufacture protein fortified foods with comparable characteristics as the conventional products. [3] Whey protein ingredients are widely used in a variety of products, such as whey protein fortified sports beverages, nutritional and meal replacement as well as medical and clinical nutrition beverages (Suresh and Hasmukh, 2017). [4] Orthogonal contrast test showed that feeding 18% dietary protein fortified with a combination of 1. [5] This study investigated the digestibility of proteins in a pea protein fortified sponge-cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. [6] ) flour was tested to produce protein fortified breads. [7] For this purpose, different commercial UHT milks including milk (whole, semi-skimmed and skimmed), lactose-hydrolyzed, protein-fortified, lactose-hydrolyzed protein fortified and follow-on infant milks were analyzed. [8] The physico-chemical analysis of protein fortified papaya jam showed that the product had 31. [9]综上所述，添加4%小米粉的鱿鱼肌原纤维蛋白混合凝胶被认为是提高混合凝胶质量的最合适的量。 [1] 口干通常与乳清蛋白强化产品有关。 [2] 蛋糕的增值可以提供一种可行的策略来制造具有与传统产品相当的特性的蛋白质强化食品。 [3] 乳清蛋白成分广泛用于各种产品，例如乳清蛋白强化运动饮料、营养和膳食替代品以及医疗和临床营养饮料（Suresh 和 Hasmukh，2017 年）。 [4] 正交对比试验表明，饲喂 18% 的膳食蛋白质与 1. [5] 本研究通过标准化方案结合离体和体外方法，研究了豌豆蛋白强化海绵蛋糕中蛋白质的消化率，以及老年受试者产生的丸剂结构程度对蛋白质消化率的影响信息。 [6] ) 面粉经过测试可生产蛋白质强化面包。 [7] 为此，分析了不同的商业 UHT 奶，包括牛奶（全脂、半脱脂和脱脂）、乳糖水解、蛋白质强化、乳糖水解蛋白质强化和后续婴儿奶。 [8] 蛋白质强化木瓜酱的理化分析表明，该产品含有31个。 [9]
Whey Protein Fortified
Mouthdrying is commonly associated with whey protein fortified products. [1] Whey protein ingredients are widely used in a variety of products, such as whey protein fortified sports beverages, nutritional and meal replacement as well as medical and clinical nutrition beverages (Suresh and Hasmukh, 2017). [2]口干通常与乳清蛋白强化产品有关。 [1] 乳清蛋白成分广泛用于各种产品，例如乳清蛋白强化运动饮料、营养和膳食替代品以及医疗和临床营养饮料（Suresh 和 Hasmukh，2017 年）。 [2]