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Changes in the interfacial properties of camel milk fat globules induced by homogenization and thermal processing:

Hui Jiang1, Yunxuan Xu1, Gangliang Chen2

  • 1Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food Chemistry
|April 9, 2025
PubMed

Keywords:
Camel milkDigestive characteristicsHomogenizationInterfacial propertiesThermal processing

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