Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes-Reference-Cited by-同舟云学术

Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes

Published:2021-01 Issue: Volume:67 Page:102548
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Yang Shuailing,Suwal Shyam,Andersen Ulf,Otte Jeanette,Ahrné Lilia

Funder

Mejeribrugets ForskningsFond

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

1. Effects of high voltage electric pulses on protein-based food constituents and structures;Barsotti;Trends in Food Science and Technology,2002

2. Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas Fluorescens;Bendicho;Journal of Dairy Science,2002

3. Milk processed by pulsed electric fields: Evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions;Bermúdez-Aguirre;Journal of Food Science,2011

4. Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality;Bourlieu;Food Research International,2012

5. The fatty acid composition of small and large naturally occurring milk fat globules;Briard;European Journal of Lipid Science and Technology,2003

Cited by 33 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. Effect of solution plasma process on microorganism sterilization, physicochemical properties and nutrients of milk;Food Chemistry;2024-12

2. The Ruminal Microbiome Alterations Associated with Diet-Induced Milk Fat Depression and Milk Fat Globule Size Reduction in Dairy Goats;Animals;2024-09-09

3. Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes;Food Research International;2024-09

4. A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane;Trends in Food Science & Technology;2024-08

5. Non-thermal pasteurization of milk by elongated electrode moderate electrical field: Chemical and sensory analysis during cold storage and shelf-life determination;Innovative Food Science & Emerging Technologies;2024-06