Effect of ultrasound on the structural characteristics of fresh skim milk

The structural changes of skim milk caused by sonication were evaluated by particle size, zeta-potential, turbidity, scanning electron microscopy, Fourier transform infrared spectroscopy, and intrinsic and 8-anilino-1-naphthalenesulfonic acid sodium salt fluorescence properties. The results showed t...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 3 vom: 21. Apr., Seite 222-230
1. Verfasser:	Yang, Jitao (VerfasserIn)
Weitere Verfasser:	Yang, Min, Qin, Juanjuan, Zeng, Qiubing, Wang, Yucheng, Han, Na
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Milk dairy products skim milk sonication structural characteristics Caseins Fats Micelles Milk Proteins