Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions

2018 ◽  
Vol 13 (2) ◽  
pp. 198-207 ◽  
Author(s):  
Qi Li ◽  
Shenghua He ◽  
Weili Xu ◽  
Fangshuai Peng ◽  
Cheng Gu ◽  
...  
Keyword(s):  
Membrane Protein ◽  
Milk Fat ◽  
In Vitro Digestion ◽  
Milk Fat Globule Membrane ◽  
Oil In Water ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Β Carotene

scholarly journals Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids

2013 ◽  
Vol 96 (4) ◽  
pp. 2061-2070 ◽  
Author(s):  
Weilin Liu ◽  
Aiqian Ye ◽  
Wei Liu ◽  
Chengmei Liu ◽  
Harjinder Singh
Keyword(s):  
Milk Fat ◽  
In Vitro Digestion ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Variability of Milk Fat Globule Membrane Protein Gene between Cattle and Riverine Buffalo

DNA Sequence ◽  
2004 ◽  
Vol 15 (5-6) ◽  
pp. 326-331 ◽  
Author(s):  
T.K. Bhattacharya ◽  
S.S. Misra ◽  
Feroz D. Sheikh ◽  
S. Dayal ◽  
V. Vohra ◽  
...  
Keyword(s):  
Membrane Protein ◽  
Milk Fat ◽  
Protein Gene ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Protein Gene

The effects of milk fat globule membrane and its individual components on dough properties and bread quality

RSC Advances ◽  
2016 ◽  
Vol 6 (104) ◽  
pp. 102617-102625 ◽  
Author(s):  
Haishan Tang ◽  
Shenghua He ◽  
Fangshuai Peng ◽  
Rongchun Wang ◽  
Qi Li ◽  
...  
Keyword(s):  
Membrane Protein ◽  
Milk Fat ◽  
Membrane Lipid ◽  
Bread Quality ◽  
Milk Fat Globule Membrane ◽  
Dough Properties ◽  
Milk Fat Globule ◽  
Fat Globule

The aim of this study was to investigate the effects of milk fat globule membrane (MFGM), milk fat globule membrane protein (MFGMP) and milk fat globule membrane lipid (MFGML) on dough properties and bread quality.

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