Deciphering the key interfacial molecules and core structure contributing to fat globule stability in UHT Milk: Omics analysis and computer simulation

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Yi Wang;Jinghua Yu*;Fazheng Ren;Pengjie Wang;Peipei Wu;...

通讯作者：

Jinghua Yu

作者机构：

[Yi Wang; Pengjie Wang; Peipei Wu] Department of Nutrition and Health, China Agricultural University, Beijing, 100083, China

[Jinghua Yu] College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd, Beijing, 101100, China

[Menghui Wang; Jinhui Yang] Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Hohhot, 011500, China

通讯机构：

[Jinghua Yu] C

College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China

语种：

英文

期刊：

Food Hydrocolloids

ISSN：

0268-005X

年：

2026

卷：

170

页码：

111702

DOI：

10.1016/j.foodhyd.2025.111702

基金类别：

CRediT authorship contribution statement Yi Wang: Writing – review & editing, Writing – original draft, Methodology, Investigation, Conceptualization. Jinghua Yu: Validation, Supervision, Resources. Fazheng Ren: Resources, acquisition, Conceptualization. Pengjie Wang: Resources, Investigation, acquisition. Peipei Wu: Software, Formal analysis. Mengyuan Guo: Software, Methodology. Wentao Qian: Visualization, Software. Menghui Wang: Visualization, Software. Jinhui Yang: Visualization, Formal analysis. Jie Luo: Writing –

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Creaming is an issue in UHT milk due to extended storage periods and higher storage temperatures. Therefore, this study aims to unravel the key interfacial molecules and core structure behind the stability of UHT milk fat globules . Raw milk from Holstein, Jersey, and goat breeds, which differ in interfacial components, was selected. The fat globules were standardized for particle size using the UHT system, and stability analysis was performed using Turbiscan to establish high, medium, and low stability fat globule models. Omics analysis reveal...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Deciphering the key interfacial molecules and core structure contributing to fat globule stability in UHT Milk: Omics analysis and computer simulation

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问