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Alterations in the fat globule membrane proteome of cow, yak, buffalo, and camel milk in response to homogenization and heat treatment

ABSTRACT: Heat processing notably affects the heat-sensitive components of milk; however, comparative information on the milk fat globule membrane (MFGM) proteome among different species following homogenization and heat treatment remains limited. This study aimed to characterize alterations in MFGM...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Runjia Shi, Huiyong Wang, Xiaoying Tian, Zhongyuan Ji, Benge Zou, Shujing Xu, Lei Yu, Yongxin Yang, Rongwei Han, Zhongna Yu
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2026-05-01
Schriftenreihe:Journal of Dairy Science
Schlagworte:
milk fat globule membrane proteins
homogenization
heat treatment
proteomics
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S0022030226000871
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