Foto de Fatemeh Aghababaei
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  • Ultra high pressure homogenization (UHPH) in the preparation of dehydrated emulsions from buttermilk and vegetable oils: application to dairy-based foods

    Ultra high pressure homogenization (UHPH) is a versatile technology that has the ability to inactivate microorganisms and enzymes, to give rise to submicron emulsions of great physical and chemical stability, and to produce changes in colloidal structures, such as proteins. This project aims to investigate the emulsions obtained using UHPH technology, incorporating ingredients from butter serum with a variable composition of MFGM (proteins / phospholipids) together with vegetable oils rich in omega-3 fatty acids.