Modifying physicochemical properties, rheology, and creaming stability of milk fat globule and membrane through ultrasound treatment
The healthy benefits of milk fat globules and membrane (MFGs/MFGM) ingredients are increasingly recognized in the dairy industry. In this research, we examined the effects of ultrasonic treatment on the physicochemical and rheological properties, as well as the emulsions stability of MFGs/MFGM deriv...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2024-12-01
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| Series: | Ultrasonics Sonochemistry |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S1350417724003067 |
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