Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 99-107

  Sharma, Pankaj ^a,b   Oey, Indrawati ^a   Everett, David W ^a,b  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

Author keywords

Milk fat globule membrane; Pulsed electric field; Structural damage; Surface coverage; Thermal treatment

Indexed keywords

ELECTRIC FIELDS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; OILS AND FATS; PROTEINS; ZETA POTENTIAL;

INTERFACIAL PROPERTY; MILK FAT GLOBULE MEMBRANE; MILK FAT GLOBULES; PLASMA PROTEIN; PRE-HEATING; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; STRUCTURAL DAMAGES; SURFACE COVERAGES; WHOLE MILK;

HEAT TREATMENT;

BOVINAE;

EID: 84922373716     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.023     Document Type: Article

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