Characterization of the microstructure, interfacial properties and crystallization behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey-Reference-Cited by-同舟云学术

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Characterization of the microstructure, interfacial properties and crystallization behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey

Published:2024-11 Issue: Volume:156 Page:110246
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sun Yanjun^ORCID,Roos Yrjö H.^ORCID,Miao Song^ORCID

Publisher

Elsevier BV

Reference45 articles.

1. Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats;Bootello;Food Chemistry,2013

2. pH-induced structural transitions of caseins;Chakraborty;Journal of Photochemistry and Photobiology B: Biology,2007

3. Amino acid side chain contribution to protein FTIR spectra: Impact on secondary structure evaluation;De Meutter;European Biophysics Journal,2021

4. Sources, production, and clinical treatments of milk fat globule membrane for infant nutrition and well-being;Fontecha;Nutrients,2020

5. Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage;Grewal;International Dairy Journal,2017

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