MR医学影像文献Yu-2016-Characterization of yogurts made with.pdfVIP

j o u r n a l o f f o o d a n d d r u g a n a l y s i s 2 4 ( 2 0 1 6 ) 8 0 4 e8 1 2 Available online at ScienceDirect journal homepage: Original Article Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy Hai-Yan Yu a, *, Li Wang a, Kathryn L. McCarthy b a Department of Food Science and Technology, Shanghai Institute of Technology, Number 100 Haiquan Road, Shanghai 201418, China b Department of Food Science and Technology, University of California, Davis, CA 95616, USA a r t i c l e i n f o a b s t r a c t Article history: The effect of adding milk solids nonfat (MSNF) on the physical properties and micro- Received 28 February 2016 structure of yogurts was investigated. The physical properties of fat free yogurt, fat free Received in revised form with MSNF yogurt, whole fat yogurt, and whole fat with MSNF yogurt were analyzed using 12 April 2016 shear viscosity, viscoelasticity, and texture analysis. The two yogurts with MSNF had Accepted 15 April 2016 higher consistency coefficient (K), storage modulus (G0), yield stress, and hardness. To gain Available online 31 May 2016 insight into the multiphase system, nuclear magnetic resonance (NMR) and brightfield microscope images were acquired. The addition of MSNF significantly modified NMR Keywords: relaxation time; T1 values were reduced significantly. Brightfield microscope images NMR relaxometry m