Author:
Oliveira D.,O’Mahony J. A.
Publisher
Springer International Publishing
Reference162 articles.
1. Affertsholt, T. & Pederson, D. (2017). The ingredient market. Whey and lactose: Market fueled by high protein. The world of food ingredients. Source: Innovation market insights, 26–28. http://ewpa.euromilk.org/fileadmin/user_upload/Public_Documents/EWPA_Press_Room/Whey_and_Lactose_-_Market_Fueled_by_High_Protein.pdf. Accessed 1 Oct 2019.
2. Alessandrini, A. & Facci, P. (2014). Phase transitions in supported lipid bilayers studied by AFM. Soft Matter, 10(37), 7145–7164.
3. Alessandrini, A., Seeger, H. M., Di Cerbo, A., Caramaschi, T. & Facci, P. (2011). What do we really measure in AFM punch-through experiments on supported lipid bilayers? Soft Matter, 7(15), 7054–7064.
4. Ali, A. H., Wei, W., Abed, S. M., Korma, S. A., Mousa, A. H., Hassan, H. M., Qingzhe, J. & Wang, X. (2018). Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile. LWT Food Science Technology, 90, 424–432.
5. Anderson, M. & Brooker, B. E. (1975). Loss of material during the isolation of milk fat globule membrane. Journal of Dairy Science, 58(10), 1442–1448.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献