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The compositions of milk fat globule membrane determine the interfacial behavior, digestive properties, and bioactivities: Natural versus processed forms

Zhiyuan Ma, Han Gong, Biao Liu, Xueying Mao

2024Trends in Food Science & Technology12 citationsDOI

Topics & Concepts

Food scienceGlobules of fatNatural (archaeology)MembraneChemical engineeringChemistryMaterials sciencePolymer scienceBiologyMilk fatBiochemistryEngineeringLinseed oilPaleontologyProteins in Food SystemsInfant Nutrition and HealthFood Chemistry and Fat Analysis
The compositions of milk fat globule membrane determine the interfacial behavior, digestive properties, and bioactivities: Natural versus processed forms | Litcius