The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk
Katarzyna Kiełczewska, Katarzyna Ambroziak, Dorota Krzykowska, Marek Aljewicz
Topics & Concepts
Globules of fatChemistryFood scienceSphingomyelinMilk fatCaseinPhosphatidylcholineChromatographyPhosphatidylethanolamineComposition (language)PhospholipidMembraneBiochemistryLinguisticsPhilosophyLinseed oilProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides