The Role of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk Products. III. Milk Lipids, including Phospholipids
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference31 articles.
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2. The Protamine Salts of Phosphatides, with Remarks on the Problem of Lipoproteins;Chargaff;J. Biol. Chem.,1938
3. A Microscopic Technique for Studying Fat Globules in Dairy Products and Other Oil in Water Emulsions;Cole;J. Dairy Sci.,1939
4. The Role of Surface-active Constituents Involved in the Foaming of Milk and Certain Milk Products;El-Rafey;I. Milk Proteins. J. Dairy Sci.,1944
5. The Role of Surface-active Constituents Involved in the Foaming of Milk and Certain Milk Products. II. Whey, Skimmed Milk and Their Counterparts;El-Rafey;J. Dairy Sci.,1944
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Foaming properties of milk: A review of the influence of composition and processing;International Journal of Dairy Technology;2010-08-23
2. Results of Foaminess Measurements;Foams;1973
3. Seasonal Variation of Phospholipids and Their Influence on the Foaming Characteristics of Concentrated Whole Milk;Journal of Dairy Science;1966-04
4. The Surface Tension of Milk. A Review;Journal of Dairy Science;1959-09
5. Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology;Journal of Dairy Research;1952-06
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