Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk

Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk

The manufacturing processes for infant formula disrupt the structure of phospholipid-coated milk fat globules, thereby impacting the physical stability of the system. In this study, either soybean phospholipids (SPs) or egg yolk phospholipids (EYPs) were incorporated into the milk system to reduce t...

Full description

Bibliographic Details
Main Authors: Yue Pan, Lei Zhang, Xuanfei Fu, Xiaodong Li, Lu Liu, Xuezhen Wang, Jinfeng Zhang, Wenli Zhou
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
egg yolk phospholipids
soybean phospholipids
physical stability
milk fat globule structure
infant formula
Online Access:https://www.mdpi.com/2304-8158/14/3/375

Internet

https://www.mdpi.com/2304-8158/14/3/375

Similar Items