Effect of washing steps on the recovery of milk fat globule membrane material isolated from milk.
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Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium.
Rombaut
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Dewettink
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D000818:Animals; D002417:Cattle; D002462:Cell Membrane / Q000737:chemistry*; D004655:Emulsions; D005524:Food Technology / Q000379:methods*; D006017:Glycolipids / Q000302:isolation & purification*; D006023:Glycoproteins / Q000302:isolation & purification*; D066292:Lipid Droplets; D008055:Lipids / Q000032:analysis*; D008565:Membrane Proteins / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D010316:Particle Size
D004655:Emulsions; D006017:Glycolipids; D006023:Glycoproteins; D008055:Lipids; D008565:Membrane Proteins; C110367:milk fat globule