Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

International Dairy Journal

Volumn 39, Issue 1, 2014, Pages 16-23

  Phan, Thi Thanh Que ^a   Moens, Kim ^a   Le, Thien Trung ^b   Van der Meeren, Paul ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b NONG LAM UNIVERSITY   (Viet Nam)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS; MIXTURES; SHEAR FLOW;

ANHYDROUS MILK FAT; AQUEOUS PHASE; MILK FAT GLOBULES; PARTIAL COALESCENCE; SHEAR-INDUCED;

OILS AND FATS;

EID: 84902013612     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.05.003     Document Type: Article

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