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

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

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;

EID: 84859127356     PISSN: None     EISSN: 20462069     Source Type: Journal    
DOI: 10.1039/c2ra00844k     Document Type: Article
Times cited : (21)

References (50)
  • 24
    • 0004099368 scopus 로고
    • Macmillan and Co. Ltd., New York
    • H. Hertz, Miscellaneous Papers, Macmillan and Co. Ltd., New York, 1896
    • (1896) Miscellaneous Papers
    • Hertz, H.1
  • 36
    • 0004219868 scopus 로고
    • Tetra Pak Processing Systems AB, Lund, Sweden
    • Dairy Processing Handbook, ed., G. Bylund, Tetra Pak Processing Systems AB, Lund, Sweden, 1995
    • (1995) Dairy Processing Handbook
    • Bylund, G.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.