Buffalo milk fat globules and their biological membrane: In situ structural investigations

Food Research International

Volumn 67, Issue , 2015, Pages 35-43

  Nguyen, Hanh T H ^a,b   Ong, Lydia ^a,b   Beaucher, Eric ^c,d   Madec, Marie Noëlle ^c,d   Kentish, Sandra E ^a   Gras, Sally L ^a,b   Lopez, Christelle ^c,d  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c UMR1253   (France)

^d AGROCAMPUS OUEST   (France)

Author keywords

High phase transition temperature lipid; Lipid domain; Milk fat globule membrane; Phospholipid; Sphingomyelin

Indexed keywords

BIOCHEMISTRY; BIOLOGICAL MEMBRANES; CYTOLOGY; DAIRY PRODUCTS; OILS AND FATS; PHOSPHOLIPIDS; TEMPERATURE;

HETEROGENEOUS DISTRIBUTIONS; LIPID DOMAINS; MICROSCOPIC OBSERVATIONS; MILK FAT GLOBULES; PHOSPHATIDYLCHOLINE; SPHINGOMYELIN; STRUCTURAL HETEROGENEITY; STRUCTURAL INVESTIGATION;

DAIRIES;

EID: 84918515561     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.10.022     Document Type: Article

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