Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane-Reference-Cited by-同舟云学术

Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane

Published:2021-12-26 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Ali Fatma¹^ORCID

Affiliation:

1. Department of Biological Chemical Engineering College of Chemical Engineering and Material Science Tianjin Economic and Technological Development Area (TEDA) Tianjin University of Science and Technology No. 29, 13th Avenue Tianjin 300457 China

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12840

Reference40 articles.

1. Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane

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

3. Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects

4. AOCS Official Method Ce 1k–07(2007)Direct methylation of lipids for the determination of total fat saturated cis‐monounsaturated cispolyunsaturated and trans fatty acids by chromatography. official method and recommended practices of the American Oil Chemists’ Society 5th ed. 2007 USA: American Oil Chemists Society.

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