The effect of adding phospholipids before homogenization on the properties of milk fat globules
作者： Jiyue Wang , Zhe Chen , Chen Chen , Sisi Wang , Naiyan Lu
DOI: 10.1016/J.LWT.2021.111659
关键词: Chemistry 、 Milk fat 、 Homogenization (chemistry) 、 Food science
摘要: … to form a new MFGM, maintaining the stability of the emulsion. The thermal effects during … PLM contained more phospholipids and less water-phase proteins, and the integrity of the …
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