SCOPUS 정보 검색 플랫폼

RSC Advances

Volumn 2, Issue 6, 2012, Pages 2384-2394

Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing

(4) Balasuriya, Thakshila S a Ong, Lydia a,b Gras, Sally L a,b Dagastine, Raymond R a,c

a UNIVERSITY OF MELBOURNE (Australia)

b UNIVERSITY OF MELBOURNE (Australia)

c MELBOURNE CENTRE FOR NANOFABRICATION (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

AFM; ATOMIC FORCE MICROSCOPIES (AFM); CHEESE MILK; CHEMICAL COMPOSITIONS; CHEMICAL NATURE; FAT GLOBULES; HOMOGENIZATION PROCESS; MECHANICAL FORCE; MEMBRANE INTERFACE; MILK FAT GLOBULES; MILK PROCESSING; MILK SAMPLE; NANOMECHANICAL PROPERTY; PHYSICAL NATURE; PROCESSING STEPS; QUANTITATIVE RESULT; RAW MILK; RETENTATE; SOFT MATTER;

ATOMIC FORCE MICROSCOPY; ELASTICITY; HOMOGENIZATION METHOD; OILS AND FATS; SHEAR FLOW; THICKNESS MEASUREMENT;

PROCESSING;

EID: 84859127356 PISSN: None EISSN: 20462069 Source Type: Journal
DOI: 10.1039/c2ra00844k Document Type: Article

Times cited : (22)

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