Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk

Sun, Yanjun; Roos, Yrjö H.; Miao, Song

doi:10.1016/j.ultsonch.2024.106755

Ultrasonics Sonochemistry

2024

DOI: 10.1016/j.ultsonch.2024.106755

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Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk

Yanjun Sun,

Yrjö H. Roos,

Song Miao

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Cited by 4 publications

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Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk

Cited by 4 publications

References 47 publications

Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion

Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion

A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane

Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up

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