Isolates from Industrial Buttermilk: Emulsifying Properties of Materials Derived from the Milk Fat Globule Membrane
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970531f
Reference28 articles.
1. Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk
2. Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins
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