Food Funct.
 2023
DOI: 10.1039/d2fo02515a
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Comparison of lipid structure and composition in human or cow's milk with different fat globules by homogenization

Pu Zhao
1
,
Dan Li
2
,
Xinghe Zhang
3
et al.

Abstract: Homogenization was used in human milk to add supplements for premature infants and cow milk to be more uniform and stable for commercial. However, it may destroy milk fat globule...

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Cited by 9 publications
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References 53 publications
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Effect of different food matrices on the bioaccessibility of vitamin D3 in beverage systems: Comparison between juice and liquid milk

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Effect of different food matrices on the bioaccessibility of vitamin D3 in beverage systems: Comparison between juice and liquid milk

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Bi,
Jiang
et al. 2024
Food Chemistry
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Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula

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et al. 2025
Food Chemistry
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Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment

Liu,
Shuang,
Hettinga
et al. 2024
International Dairy Journal
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