Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization
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Title
Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization
Authors
Keywords
Ultrasonication, Homogenization, Milk fat globule, Proteins, Volatile organic components
Journal
Innovative Food Science & Emerging Technologies
Volume 70, Issue -, Pages 102703
Publisher
Elsevier BV
Online
2021-05-11
DOI
10.1016/j.ifset.2021.102703
References
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