Functionality of bovine milk proteins and other factors in foaming properties of milk: a review
For many dairy products such as cappuccino-style beverages, the top foam layer determines
the overall product quality (eg their appearance, texture, mouthfeel and coffee aroma …
the overall product quality (eg their appearance, texture, mouthfeel and coffee aroma …
Advances in pulsed electric stimuli as a physical method for treating liquid foods
There is a need for alternative technologies that can deliver safe and nutritious foods at
lower costs as compared to conventional processes. Pulsed electric field (PEF) technology …
lower costs as compared to conventional processes. Pulsed electric field (PEF) technology …
Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins
The objective of this research was to explore the foaming properties of camel and bovine
milk and their derived proteins fractions including sodium caseinates, sweet whey, β-casein …
milk and their derived proteins fractions including sodium caseinates, sweet whey, β-casein …
Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure
M Vogelsang‐O'Dwyer, AW Sahin… - Journal of the …, 2022 - Wiley Online Library
BACKGROUND Plant‐based milk alternatives are becoming more popular. However, many
are low in nutrients, particularly protein. More attention is being given to plant protein …
are low in nutrients, particularly protein. More attention is being given to plant protein …
[HTML][HTML] Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk
Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the
infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk …
infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk …
The bubbly life and death of animal and plant milk foams
Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using
bovine milk. However, evolving consumer preferences driven by health, climate change …
bovine milk. However, evolving consumer preferences driven by health, climate change …
Effect of surfactant type on foaming properties of milk
The presence of low molecular weight surfactants is suspected as one of the causes of
poorly foaming milk, as they can interfere with milk proteins in the formation and stabilization …
poorly foaming milk, as they can interfere with milk proteins in the formation and stabilization …
A 1D binary photonic crystal sensor for detecting fat concentrations in commercial milk
Our goal in this study is to design an efficient sensor to detect the fat volume in commercial
milk. We used a one-dimensional binary photonic crystal to design the sensor and the …
milk. We used a one-dimensional binary photonic crystal to design the sensor and the …
Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance
Y Wang, R Wang, Y Li, L Zhang - Food Research International, 2023 - Elsevier
This study aimed to find new strategies for enhancing the stability and texture properties of
aerated emulsion by combining different animal fats with different ratios. Beef tallow …
aerated emulsion by combining different animal fats with different ratios. Beef tallow …
Characterization of the microstructure, interfacial properties and crystallisation behaviours of milk fat globule and membrane isolated from acidified bovine milk and …
Milk fat globule and membrane (MFGs/MFGM) ingredients are the main source of the
phospholipid supplementation in the dairy industry. Their physicochemical properties and …
phospholipid supplementation in the dairy industry. Their physicochemical properties and …