Now showing items 1-5 of 5
The effects of fungal lipase-treated milk lipids on bread making
Milk fat has been used as functional ingredient in bread making. However, incorporation of enzymatically-treated milk fat into bread recipes and their effects on bread properties have not been explored. This study aims to ...
Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes
Evidences have shown that phytosome assemblies are novel drug delivery system. However, studies of phytosomes in food applications are scarce. The characteristics of milk phospholipid assemblies and their functionality in ...
Production of milk phospholipid-enriched dairy ingredients
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk ...
Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release
Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy ...
Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels
(Wiley on behalf of Institute of Food Science and Technology, 2020-11)
Starch-based hydrogels or nanoemulsions have been used to regulate lipid digestibility. However, there is a paucity of reports on how starch gels aﬀect milk lipid in vitro digestion. This study compared the pancreatic-li ...