The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy
Obeid, Sameh, Guyomarc'h, Fanny, Tanguy, Gaëlle, Leconte, Nadine, Rousseau, Florence, Dolivet, Anne, Leduc, Arlette, Wu, Xiaoxi, Cauty, Chantal, Jan, Gwénaël, Gaucheron, Frédéric, Lopez, ChristelleVolume:
129
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108847
Date:
March, 2020
File:
PDF, 3.14 MB
2020