Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams

Food Structure

Volumn 12, Issue , 2017, Pages 94-102

  Matsumiya, Kentaro ^a   Horiguchi, Sanae ^b   Kosugi, Tatsuya ^c   Mutoh, Taka Aki ^c   Nambu, Yuko ^a   Nishimura, Kimio ^b   Matsumura, Yasuki ^a  

^a KYOTO UNIVERSITY   (Japan)

^b DOSHISHA WOMEN'S COLLEGE OF LIBERAL ARTS   (Japan)

^c SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

Author keywords

Fat globule; Heat treatment; Homogenization; Milk protein; Partial coalescence; Whipping cream

Indexed keywords

EID: 85015279911     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2017.02.003     Document Type: Article

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