The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers
Author:
Funder
INRA
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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3. The role of phospholipids in the stability of milk fat globules;Deeth;Australian Journal of Dairy Technology,1997
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5. Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time;Et-Thakafy;Food Chemistry,2017
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