Effect of high-pressure homogenisation on the behaviour of oleosomes and milk fat globules at an air-water interface

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 15 April 2026

Source: LWT, Volume 246

Author(s): Amin Aliyari, Vincenzo di Bari, Liam P.D. Ratcliffe, Yuanzhang Dong, David Gray

Publication date: 15 April 2026Source: LWT, Volume 246Author(s): Amin Aliyari, Vincenzo di Bari, Liam P.D. Ratcliffe, Yuanzhang Dong, David Gray Read More

Related posts:

Default ThumbnailA federated learning-based Aflatoxin M1 prediction model under a data enhancement strategy Default ThumbnailCryoprotective effect of water extractable arabinoxylan on different molecular weights of wheat glutenins Default ThumbnailStudy on rheological behavior of stirred yoghurt for dysphagia patients Default ThumbnailFreeze/thaw-triggered fixation of directionally frozen plant-based food matrices: Controlled release of gelling agents using double emulsions Default ThumbnailRegulatory insight into the metabolic changes of sugars and organic acids during strawberry ripening: Roles of phytohormones, genes and transcription factors Default ThumbnailWet spinning of bacterial cellulose/soybean protein isolate/sodium alginate for the development of health-oriented edible fibers