Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties
This study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0–0.45 % PL altered the MFGM composition, reduced interfacial protein concen...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003943 |
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