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Volumn 2, Issue 6, 2012, Pages 2384-2394
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Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing
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Author keywords
[No Author keywords available]
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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;
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EID: 84859127356
PISSN: None
EISSN: 20462069
Source Type: Journal
DOI: 10.1039/c2ra00844k Document Type: Article |
Times cited : (21)
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References (50)
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