Effect of milk protein-lecithin system treated by ultrasound on the formation and stabilization of human milk fat analog emulsion

QIN Xiaoli; YANG Rong; ZHONG Jinfeng; LIU Xiong

doi:10.13995/j.cnki.11-1802/ts.023078

QIN Xiaoli, YANG Rong, ZHONG Jinfeng, LIU Xiong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 20-26.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 20-26. DOI: 10.13995/j.cnki.11-1802/ts.023078

Effect of milk protein-lecithin system treated by ultrasound on the formation and stabilization of human milk fat analog emulsion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 20-26 https://doi.org/10.13995/j.cnki.11-1802/ts.023078

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Received	Published
2019-12-12	2020-04-25
Issue Date
2020-05-20

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