期刊论文

Yu, JH;Li, YX;Luo, J

英文

Food Research International

0963-9969

2023

173

Pt 1

113351

10.1016/j.foodres.2023.113351

CRediT authorship contribution statement Yi Wang: Conceptualization, Methodology, Investigation, Writing – original draft, Writing – review & editing. Mengyuan Guo: Methodology, Software. Fazheng Ren: Resources, acquisition. Pengjie Wang: Investigation, Resources, acquisition. Hongjuan Li: Visualization. Hongbo Li: Formal analysis. Yixuan Li: Validation, Resources, Supervision. Jie Luo: Methodology, Writing – review & editing, acquisition, Validation, Supervision. Jinghua Yu: Validation, Resources, Funding

本校为通讯机构

Milk fat globule membrane (MFGM) proteins have several biological functions and maintain the fat globule structure. However, the major MFGM protein compositions in simulated human milk emulsions are different from those in human milk due to the composition loss in the isolation process of MFGM materials. To overcome this limitation, we developed a novel strategy, namely, the solution enriched with MFGM was homogenized with cream separated from the milk rich in large-sized fat globules. The results of physicochemical properties and the interfacial protein coverage of the emulsions showed that t...