Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction
Milk fat globules (MFGs) originate from mammary epithelial cells, with the lipids and proteins in the milk fat globule membrane (MFGM) maintaining the stability of MFGs through electrostatic repulsion and steric hindrance. Components of the membrane possess specific nutritional properties. Reconstru...
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
China Food Publishing Company
2025-01-01
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| Serie: | Shipin Kexue |
| Soggetti: | |
| Accesso online: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-034.pdf |
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