Milk fat globule membrane (MFGM) phospholipid - Whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM
Yanjie Zhao, Lu Liu, Qian Ma, Yuxin Wang, Xiaodong Li, Xiuxiu Zhang, Tao Zhou, Shuo Chen, Kouadio Jean Eric Parfait Kouame
Topics & Concepts
PhospholipidChemistryGlobules of fatMembraneWhey proteinDigestion (alchemy)In vitroWhey protein isolateChromatographyEmulsionChemical engineeringFood scienceMilk fatBiochemistryEngineeringLinseed oilProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis