Monitoring Interactive Adsorption of the Milk Fat Globule Membrane and β-Lactoglobulin Using a Quartz Crystal Microbalance with Dissipation-Reference-Cited by-同舟云学术

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Monitoring Interactive Adsorption of the Milk Fat Globule Membrane and β-Lactoglobulin Using a Quartz Crystal Microbalance with Dissipation

Published:2024-05-13 Issue:6 Volume:4 Page:1334-1340
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Fishel Simone¹,Huellemeier Holly²^ORCID,Ortega-Anaya Joana¹,Jimenez-Flores Rafael¹^ORCID

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States

2. Department of Food, Agricultural and Biological Engineering, The Ohio State University, Agricultural Engineering Building, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States

Funder

Ohio State University

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00607

Reference23 articles.

1. Pre- and postnatal choline supplementation produces long-term facilitation of spatial memory

2. Lipid signalling in disease

3. A Review and Proposed Nomenclature for Major Proteins of the Milk-Fat Globule Membrane,

4. Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

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