Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions

被引：0
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作者：
Ma, Qian [1 ,2 ]
Zhou, Tao [1 ,2 ]
Wang, Zhong [1 ,2 ]
Zhao, Yanjie [1 ,2 ,3 ]
Li, Xiaodong [1 ,2 ]
Liu, Lu [1 ,2 ]
Zhang, Xiuxiu [1 ,2 ]
Kouame, Kouadio Jean Eric-Parfait [1 ,2 ]
Chen, Shuo [1 ,2 ]
机构：
[1] Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, Harbin,150030, China
[2] Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, Harbin,150030, China
[3] National Center of Technology Innovation for Dairy, Hohhot,010010, China
来源：
Ultrasonics Sonochemistry | 2024年 / 105卷
关键词：
Compendex;
D O I：
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学科分类号：
摘要：
Stability
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