Microstructural Observation of Dairy Products Using High-pressure Freezing in Combination with Cryo-scanning Electron Microscopy-Reference-Cited by-同舟云学术

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Microstructural Observation of Dairy Products Using High-pressure Freezing in Combination with Cryo-scanning Electron Microscopy

Published:2020 Issue:6 Volume:26 Page:743-747
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Kamigaki Takamichi¹

Affiliation:

1. Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/6/26_743/_pdf

Reference25 articles.

1. Cano-Ruiz, M.E. and Richter, R.L. (1997). Effect of homogenization pressure on the milk fat globule membrane proteins. J. Dairy Sci., 80, 2732-2739.

2. Dalgleish, G.D., Spagnuolo, P.A., and Goff, H.D. (2004). A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. Int. Dairy J., 14, 1025-1031.

3. Darling, D.F. and Butcher, D.W. (1978). Milk-fat globule membrane in homogenized cream. J. Dairy Res., 45, 197-208.

4. Gebhardt, R., Doster, W., Friedrich, J., and Kulozik, U. (2006). Size distribution of pressure-decomposed casein micelles studied by dynamic light scattering and AFM. Eur. Biophys. J., 35, 503-509.

5. Goff, H.D. (1997). Instability and partial coalescence in whippable dairy emulsions. J. Dairy Sci., 80, 2620-2630.

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