The influence of MPL addition on structure, interfacial compositions and physicochemical properties on infant formula fat globules

Yibo Liu,Lu Liu,Shuming Liu,Meng Sun, Yang Jiao, Jing Chai,Lianji Bi,Awa Fanny Massounga Bora,Xiaodong Li,Xiuxiu Zhang, Bincheng Liu,Jinju Cheng,Chunli Ma,Jiajun Li

Food Research International（2023）

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摘要

•The particle size distribution of fat globules without MPL and 80% MPL was more uniform.•MPL can improve the emulsification and physical stability of the fat globules.•MPL reduced the oxidation stability of fat globules.•MPL reduces the apparent viscosity, elastic modulus and viscous modulus.

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关键词

Milk fat globule membrane phospholipids,(MPL),Infant formula,Interfacial compositions,Physicochemical properties,Stability

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