Composition, Thermotropic Properties, and Oxidative Stability of Freeze-Dried and Spray-Dried Milk Fat Globule Membrane Isolated from Cheese Whey
Author:
Affiliation:
1. Department of Food Science, University of Wisconsin at Madison, 1605 Linden Drive, Madison, Wisconsin 53706, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf201688w
Reference30 articles.
1. Nutritional and technological aspects of milk fat globule membrane material
2. Invited Review: Bovine Milk Fat Globule Membrane as a Potential Nutraceutical
3. Lactadherin promotes VEGF-dependent neovascularization
4. Tolerance induction by molecular mimicry: prevention and suppression of experimental autoimmune encephalomyelitis with the milk protein butyrophilin
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