The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing-Reference-Cited by-同舟云学术

The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing

Published:2019-11-08 Issue:2 Volume:73 Page:324-332
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Atehli Dima¹,Ali Fatma¹,Wang Jianming²^ORCID

Affiliation:

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

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

Funder

National Natural Science Foundation of China-Yunnan Joint Fund

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12663

Reference22 articles.

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2. Changes in mean size of casein particles and viscosity of milk caused by addition of stabilizing salts;Abdulina T N;Industriadel Latte,1970

3. 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

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

5. The casein micelle: Historical aspects, current concepts and significance

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