Effect of the native fat globule size on foaming properties and foam structure of milk
Thao M. Ho, Pramesh Dhungana, Bhesh Bhandari, Nidhi Bansal
Topics & Concepts
Globules of fatFractionationChemistryParticle sizeApparent viscosityChromatographyMilk fatViscosityMaterials scienceFood scienceComposite materialLinseed oilPhysical chemistryProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes