利用光谱学方法解析具备高“奶油感”发酵乳的关键质构特征
周兵1, 刘天舒2, 穆硕2, 王鹏杰2, 沈清武1, 罗洁1,2,*

Using Spectroscopy Methods to Analyze the Key Textural Characteristics of Fermented Milk With High Creaminess Intensity
ZHOU Bing1, LIU Tian-shu2, MU Shuo2, WANG Peng-jie2, SHEN Qing-wu1, LUO Jie1,2,*
发酵乳的多散斑扩散光谱结果 (a)—(e)分别为A—E组的发酵乳的酸乳凝胶粒子运动轨迹MSD曲线图, (f)为发酵乳凝胶过程中EI值变化