乳状液
脂肪球
流变学
微观结构
粘度
粒径
化学工程
膜
作文(语言)
化学
材料科学
色谱法
混合(物理)
粒子(生态学)
食品科学
乳脂
复合材料
有机化学
结晶学
生物化学
语言学
哲学
物理
海洋学
量子力学
工程类
地质学
亚麻籽油
作者
Bailiang Li,Qingxue Chen,Liangshan Mu,Sibo Liu,Fangming Xiang,Yang Liu,Sufang Duan,Fang Li,Ignatius Man‐Yau Szeto
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-05-01
卷期号:440: 137522-137522
被引量:2
标识
DOI:10.1016/j.foodchem.2023.137522
摘要
The milk fat globules in infant formula (IF) are encapsulated by a component known as milk fat globule membrane (MFGM). However, it is currently unclear whether the improved emulsion stability of MFGM can have a profound effect on the finished IF. Therefore, this study investigated the effects of MFGM on the particle size, stability, rheology, and microstructure of emulsions prepared by dairy ingredients via wet mixing. Further, IF were processed using such emulsions, the physicochemical properties, surface composition of the powders were examined. The results showed that MFGM reduced the particle size of the emulsion, increased the viscosity, and improved the microstructure of the MFGM. Furthermore, MFGM reduced the moisture content of the powder, increased the glass transition temperature, and reduced the presence of surface fat. In conclusion, the addition of MFGM enhance the finished powder stability by improving the emulsion stability prepared during IF manufacturing.
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