Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition

Published:2019-05-29 Issue:4 Volume:72 Page:496-504
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ali Fatma¹,Wang Jianming¹²^ORCID,Ullah Niamat³

Affiliation:

1. Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology, Ministry of Education Tianjin 300457 China

2. College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin 300457 China

3. Department of Human Nutrition The University of Agriculture Peshawar Peshawar 25000 Pakistan

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12604

Reference24 articles.

1. Effect of Cumin Essential Oil (Cuminum cyminum L.) on Milk Fat Globule Membrane Stability and Micro Structure Properties After Heat Treatment

2. Application of Natural Antioxidants in Stabilizing Polyunsaturated Fatty Acids in Model Systems and Foods

3. New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods

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. Investigation of the ability of fat emulsification in the production of spread;The Journal of Almaty Technological University;2023-12-22

2. Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation;Food Processing: Techniques and Technology;2022-01-12

3. Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane;International Journal of Dairy Technology;2021-12-26

4. Effect of pasteurization on the enzymatic cross-linking of milk proteins by microbial transglutaminase in view of milk fat globule membrane isolation;Food Bioscience;2021-10

5. Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane;International Journal of Dairy Technology;2020-08-20

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3