Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage-Reference-Cited by-同舟云学术

Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage

Published:2020-09 Issue:5 Volume:40 Page:734-745
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Kim Sun-Chul^ORCID,Yun So-Yul^ORCID,Ahn Na-Hyun^ORCID,Kim Seong-Min^ORCID,Imm Jee-Young^ORCID

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e48

Reference28 articles.

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2. Effect of homogenization pressure on the milk fat globule membrane proteins;Cano-Ruiz;J Dairy Sci,1997

3. UHT milk processing and effect of plasmin activity on shelf life: A review;Chavan;Compr Rev Food Sci Food Saf,2011

4. Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk;D’Incecco;Food Res Int,2018

5. Age gelation of UHT milk: A review;Datta;Food Bioprod Process,2001

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1. Exploration of Novel Plasmin Inhibitor from β-Lactoglobulin for Enhancing the Storage Stability of UHT Milk;Journal of Agricultural and Food Chemistry;2024-07-18

2. Concentration of milk oxylipins after heat and homogenization treatments;Frontiers in Food Science and Technology;2023-05-26

3. Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature;Molecules;2021-04-17