The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk
Anna Garczewska‐Murzyn, Katarzyna Kiełczewska, Michał Smoczyński
Topics & Concepts
Homogenization (climate)Globules of fatChemistryEmulsionViscosityFood scienceChromatographyRaw milkRheologyColloidMilk fatMaterials scienceComposite materialOrganic chemistryBiodiversityLinseed oilBiologyEcologyProteins in Food SystemsBiochemical effects in animalsFood Chemistry and Fat Analysis