Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk

Yue Pan(Ministry of Education of the People's Republic of China), Wenli Zhou(Ministry of Education of the People's Republic of China), Xiaodong Li(Institute of Plant Protection), Lu Liu(Pharmaceutical Biotechnology (Czechia)), Lei Zhang(Tianjin University), Jinfeng Zhang(Tianjin University), Xuanang Fu(Northeast Agricultural University), Xuezhen Wang(Ministry of Education of the People's Republic of China)
Foods
January 24, 2025
10.3390/foods14030375
Cited by 7

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