Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane-Derived Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15767.x/fullpdf
Reference23 articles.
1. Identification of the milk fat globule membrane proteins.
2. Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins
3. Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin
4. Competitive Adsorption between Dioleoylphosphatidylcholine and Sodium Caseinate on Oil−Water Interfaces
5. Preparation and characterization of the inner coat material associated with fat globule membranes from bovine and human milk
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