Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment-Reference-Cited by-同舟云学术

Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment

Published:2020-05-13 Issue:4 Volume:73 Page:667-673
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Atehli Dima¹²³,Wang Jianming¹²^ORCID,Yu Jinghua¹²,Ali Fatma¹²^ORCID,Wang Yi¹²

Affiliation:

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

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

3. Faculty of Health Science Al‐baath University Homs Syria

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12712

Reference23 articles.

1. Effect of cumin essential oil (cuminumcyminum L) on milk fat globule membrane stability and micro structure properties after heat treatment;Ali F;International Journal of Dairy Science,2018

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

3. The effects of sodium Hexametaphosphate addition on the physicochemical properties and microstructure on the milk fat globule membrane (MFGM) in liquid milk after freezing;Atehli D;International Journal of Dairy Technology,2019

4. Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material

5. The formation of complexes between serum proteins and fat globules during heating of whole milk;Dalgleish D G;Milchwissentschaft,1991

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