Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes
Authors:
- Shuailing YangSYShuailing Yang
- Shyam SuwalShyam Suwal
- Ulf AndersenUAUlf Andersen
- Jeanette OtteJOJeanette Otte
- Lilia AhrnéLilia Ahrné
- 1 January 2021
- journal article
- research article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 67
Abstract
No abstract availableKeywords
Funding Information
- Mejeribrugets ForskningsFond
This publication has 38 references indexed in Scilit:
- Bovine Milk Fat Globule Membrane Proteins Are Affected By Centrifugal Washing ProcessesJournal of Agricultural and Food Chemistry, 2013
- Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage ConditionsJournal of Food Science, 2011
- Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domainsFood Chemistry, 2011
- The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning MicroscopyJournal of Food Science, 2010
- Effect of high intensity pulsed electric fields on enzymes and vitamins in bovine raw milkInternational Journal of Dairy Technology, 2009
- Influence of pulsed electric field on various enzyme activitiesJournal of Electrostatics, 2007
- Precipitation of Calcium Phosphate from Simulated Milk Ultrafiltrate SolutionsCrystal Growth & Design, 2006
- Disruption of fat globules during concentration of whole milk in a pilot scale multiple‐effect evaporatorInternational Journal of Dairy Technology, 2005
- Invited Review: Bovine Milk Fat Globule Membrane as a Potential NutraceuticalJournal of Dairy Science, 2005
- The fatty acid composition of small and large naturally occurring milk fat globulesEuropean Journal of Lipid Science and Technology, 2003