Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane-Reference-Cited by-同舟云学术

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

Published:2020-08-20 Issue:1 Volume:74 Page:63-74
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Ali Fatma¹²^ORCID,Tian Kangming²,Liu Xuhui¹,Atehli Dima¹,Wang Jianming¹³^ORCID

Affiliation:

1. Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China

2. College of Chemical Engineering and Materials Science Tianjin University of Science & Technology Tianjin300457China

3. College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin300457China

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12733

Reference41 articles.

1. Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

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

3. Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

4. The effect of hexametaphosphate addition during milk powder manufacture on the properties of reconstituted skim milk

5. Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk

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1. Preparation of milk fat globule membrane ingredients enriched in polar lipids: Composition characterization and digestive properties;Journal of Dairy Science;2024-07

2. Development of Fine Particle Mechanical Separation Processes with Representative Catalyst Materials for Recycling PEM Water Electrolyzers Exploiting their Wetting Characteristics;ChemCatChem;2023-12-15

3. Lipidomic and Proteomic Profiling of the Milk Fat Globule Membrane from Different Industrial By-Products of the Butter and Butter Oil Manufacturing Process;Foods;2023-02-08

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

5. 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

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