Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization-Reference-Cited by-同舟云学术

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Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization

Published:2021-06 Issue: Volume:70 Page:102703
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Liu Yaowei,Boeren Sjef,Zhang Lina,Zhou Peng,Hettinga Kasper

Funder

National Natural Science Foundation of China

China Scholarship Council

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference40 articles.

1. Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization;Abesinghe;Innovative Food Science & Emerging Technologies,2020

2. Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk;Amador-Espejo;Journal of Food Process Engineering,2017

3. Changes during storage in stability and composition of ultra-heat-treated aseptically-packed cream of 18% fat content;Anderson;Journal of Dairy Research,1977

4. The ultrasonic processing of dairy products — An overview;Ashokkumar;Dairy Science & Technology,2010

5. Microstructure of fat globules in whole milk after thermosonication treatment;Bermúdez-Aguirre;Journal of Food Science,2008

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1. Modifying physicochemical properties, rheology, and creaming stability of milk fat globule and membrane through ultrasound treatment;Ultrasonics Sonochemistry;2024-12

2. Characterization of the microstructure, interfacial properties and crystallization behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey;Food Hydrocolloids;2024-11

3. A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane;Trends in Food Science & Technology;2024-08

4. Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment;International Dairy Journal;2024-08

5. Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane;LWT;2024-04

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