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pro vyhledávání: '"Xuena Qu"'
Publikováno v:
LWT. 116:108531
By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of
Autor:
Shuchen Wang, Xiaohui Liu, Mengxia Liu, Jinghua Yu, Hongjuan Li, Ma Zhining, Yi Wang, Xuena Qu, Ruiming Zhang
Publikováno v:
LWT. 115:108430
Homogenization disrupts fat globules and reduces the size of fat globules. This processing method changes the components of milk fat globule membranes (MFGMs). In this work, changes in the MFGM protein profile, namely, the amount and number of protei