Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties

This study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0–0.45 % PL altered the MFGM composition, reduced interfacial protein concen...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Guosen Yan, Pan Zhao, Zhenbo Shao, Yiting Li, Jie Han, Yan Li, Liebing Zhang
Format:	Article
Language:	English
Published:	Elsevier 2025-05-01
Subjects:	Phospholipid Interface behavior Crystallization kinetics Aerated emulsion
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525003943