Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

Journal of Dairy Science

Volumn 97, Issue 8, 2014, Pages 4799-4810

  Phan, T T Q ^a   Le, T T ^b   Van der Meeren, P ^a   Dewettinck, K ^a  

^a GHENT UNIVERSITY   (Belgium)

^b NONG LAM UNIVERSITY   (Viet Nam)

Author keywords

Emulsifying property; Emulsion; Milk fat globule membrane

Indexed keywords

CASEIN; EMULSION; FAT INTAKE; GLYCOLIPID; GLYCOPROTEIN; MEMBRANE PROTEIN; MILK FAT GLOBULE; MILK PROTEIN; WHEY PROTEIN;

ANALYSIS; ANIMAL; CHEMISTRY; COMPARATIVE STUDY; DAIRY PRODUCT; DENMARK; EMULSION; FAT INTAKE; PARTICLE SIZE; PHYSICAL CHEMISTRY; VISCOSITY;

ANIMALS; CASEINS; CULTURED MILK PRODUCTS; DAIRY PRODUCTS; DENMARK; DIETARY FATS; EMULSIONS; GLYCOLIPIDS; GLYCOPROTEINS; MEMBRANE PROTEINS; MILK PROTEINS; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; VISCOSITY;

EID: 84904422989     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8030     Document Type: Article

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