Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane
Juan Wang(South China Agricultural University), Nasi Ai(Beijing Technology and Business University), Yanmei Xi(Beijing Technology and Business University), Jianjun Deng(Institute of Vegetables and Flowers), Baoguo Sun(Beijing Technology and Business University)
Cited by 9
Related Papers
Antibiotic-Resistant Extended Spectrum ß-Lactamase- and Plasmid-Mediated AmpC-Producing Enterobacteriaceae Isolated from Retail Food Products and the Pearl River in Guangzhou, China
|Frontiers in Microbiology|2017|61
The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation
|Food Hydrocolloids|2021|60
Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems
|Food Hydrocolloids|2023|58
2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage
|Journal of Dairy Science|2023|52