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.

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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

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