Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 135-143

  Zamora, A ^a   Ferragut, V ^a   Guamis, B ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Caseins; Milk fat globule membrane; Milk fat globule surface protein; Ultra high pressure homogenisation; Whey proteins

Indexed keywords

EID: 84858230969     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.012     Document Type: Article

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