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Chemical changes in milk fat globule membrane due to heat treatment and homogenization of whole milk.

机译：牛奶脂肪球膜的化学变化归因于全脂牛奶的热处理和均质化。

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Compositional changes in the milk fat globule membrane (MFGM) as a result of heat treatment of whole milk were studied. Raw milk was heated at 80;Changes in the MFGM when milk was homogenized before or after heat treatment at 80

机译：研究了全脂牛奶热处理导致的乳脂小球膜（MFGM）的成分变化。生牛奶在80℃下加热；在80℃热处理之前或之后将牛奶均质化时MFGM的变化

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作者
Lee, Sung-Je.;
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作者单位

Cornell University.;

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授予单位 Cornell University.;
学科 Agriculture Food Science and Technology.
学位 Ph.D.
年度 1997
页码 139 p.
总页数 139
原文格式 PDF
正文语种 eng
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专利

1. Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk [J] . SUNG JE LEE, JOHN W. SHERBON Journal of dairy research . 2002,第4期

机译：全脂牛奶的热处理和均质化导致牛乳脂肪球膜的化学变化
2. Goat α_(s1)-casein genotype affects milk fat globule physicochemical properties and the composition of the milk fat globule membrane [J] . C. Cebo, C. Lopez, C. Henry, Journal of dairy science . 2012,第11期

机译：山羊α_（s1）-酪蛋白基因型影响乳脂球的理化性质和乳脂球膜的组成
3. The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy [J] . Food research international . 2020,第Mara期

机译：牛奶热处理和酸性pH可增加均质脂肪球对蛋白质的附着力：AFM力谱提供的定量见解
4. Effect of Hydrostatic Pressure on the Physicochemical properties of Bovine Milk Fat Globules and the Milk Fat Globule Membrane [C] . C.Kanno, T.Uchimura, T.Hagiwara, Joint meeting of the European High Pressure Research Group and Food Chemistry Group of The Royal Society of Chemistry on high pressure food science, bioscience and chemistry . 1998

机译：静水压力对牛奶脂肪球和乳脂肪球膜的物理化学性质的影响
5. THE EFFECT OF HEAT ON THE CHEMICAL NATURE OF THE MATERIALS ADSORBED ON THE MILK FAT GLOBULE [D] . LOEWENSTEIN, MORRISON -1

机译：热量对吸附在乳脂球上的材料化学性质的影响
6. Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process [O] . Joshua Oladapo Ibitoye, Binh Ly-Nguyen, Duy Nghia Le, 2021

机译：套装酸奶的质量由原料牛奶和加工牛奶补充富含富含牛奶脂肪球膜的两级均质过程
7. Isolation and characterization of a major glycoprotein from milk-fat-globule membrane of human breast milk. [O] . Imam, A, Laurence, D J, Neville, A M 1981

机译：从人母乳的乳脂球膜中分离和鉴定主要糖蛋白。

Chemical changes in milk fat globule membrane due to heat treatment and homogenization of whole milk.

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