Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality

Food Research International

Volumn 49, Issue 1, 2012, Pages 533-544

  Bourlieu, C ^a,b   Rousseau, F ^a   Briard Bion, V ^a   Madec, M N ^a   Bouhallab, S ^a  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Emulsion; Hydrolysis; Lipase preparation; Milk fat globules; Specificity; Supramolecular structure

Indexed keywords

EMULSION STRUCTURES; FAT GLOBULES; HYDROLYTIC PRODUCT; INTERFACIAL PROPERTY; INTERFACIAL QUALITIES; INTERFACIAL REACTIVITY; LAG TIME; MEMBRANE COMPONENTS; MICROBIAL LIPASE; MILK FAT GLOBULES; MILK FATS; MONOGLYCERIDES; NUTRITIONAL VALUE; PHOSPHOLIPASE ACTIVITY; PHOSPHOLIPASES; SPECIFICITY; SUPRAMOLECULAR STRUCTURE;

EMULSIFICATION; EMULSIONS; LIPASES; OILS AND FATS; REACTION KINETICS;

HYDROLYSIS;

EID: 84866279684     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.036     Document Type: Article

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