The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers

Food Chemistry

Volumn 224, Issue , 2017, Pages 114-123

  Cheng, Ken ^a   Ropers, Marie Hélène ^b   Lopez, Christelle ^a  

^a AGROCAMPUS OUEST   (France)

^b INRA   (France)

Author keywords

Langmuir film; Lipid domain; Melting temperature; Milk fat globule membrane

Indexed keywords

LANGMUIR BLODGETT FILMS; MELTING POINT; MONOLAYERS; OILS AND FATS; PHASE DIAGRAMS; PHOSPHOLIPIDS; SOLUBILITY;

ATTRACTIVE FORCE; LIPID DOMAINS; MILK FAT GLOBULES; MIXED LANGMUIR MONOLAYERS; PHASE STATE; PHYSICAL STATE; SPHINGOMYELIN; SURFACE PRESSURES;

CHOLESTEROL;

CHOLESTEROL; SATURATED FATTY ACID; SPHINGOMYELIN;

ARTICLE; BILAYER MEMBRANE; COMPRESSION; HEATING; ISOTHERM; LANGMUIR BLODGETT FILM; MELTING POINT; MILK; MISCIBILITY; PHASE TRANSITION; PRESSURE; SURFACE AREA; SURFACE PROPERTY; TEMPERATURE; THERMOGRAPHY; ANIMAL; BOVINE; CHEMISTRY; METABOLISM;

ANIMALS; CATTLE; CHOLESTEROL; MILK; PHASE TRANSITION; PRESSURE; SPHINGOMYELINS; SURFACE PROPERTIES; TEMPERATURE;

EID: 85007036305     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.12.035     Document Type: Article

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