Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Mil...
Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk
About this item
Full title
Author / Creator
Pan, Yue , Zhang, Lei , Fu, Xuanfei , Li, Xiaodong , Liu, Lu , Wang, Xuezhen , Zhang, Jinfeng and Zhou, Wenli
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
The manufacturing processes for infant formula disrupt the structure of phospholipid-coated milk fat globules, thereby impacting the physical stability of the system. In this study, either soybean phospholipids (SPs) or egg yolk phospholipids (EYPs) were incorporated into the milk system to reduce this damage, and their effects on the stability and...
Alternative Titles
Full title
Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_7339a705fb2d4138b5e728aa06572513
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_7339a705fb2d4138b5e728aa06572513
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods14030375
