The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions.

Ahn, Nahyun; Park, Ji-Hwa; Chai, Changhoon; Imm, Jee-Young

Ahn, Nahyun; Park, Ji-Hwa; Chai, Changhoon; Imm, Jee-Young.

Afiliación

Ahn N; Department of Interdisciplinary Program for Bio-health Convergence, Kookmin University, Seoul, 02707, Korea.
Park JH; Department of Foods and Nutrition, Kookmin University, Seoul, 02707, Korea.
Chai C; Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
Imm JY; Department of Interdisciplinary Program for Bio-health Convergence, Kookmin University, Seoul, 02707, Korea; Department of Foods and Nutrition, Kookmin University, Seoul, 02707, Korea. Electronic address: jyimm@kookmin.ac.kr.

J Dairy Sci ; 105(5): 3832-3845, 2022 May.

Article en En | MEDLINE | ID: mdl-35282910

Asunto(s)

Leche; Esfingomielinas; Animales; Caseínas; Emulsiones/química; Proteínas de la Leche/química; Agua/química; Proteína de Suero de Leche/química

Palabras clave

emulsion stability; microstructure; oil-in-water emulsion; protein sphingomyelin-phosphatidylcholine combination; protein surface load

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Esfingomielinas / Leche Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos

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