Structural Aspects of the Bovine Milk Fat Globule Membrane
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- Type
- dissertation
- Published
- 2014-01-01
- Cited by
- 0
- References
- 132
- Access
- Open access
- OpenAlex
- https://openalex.org/W62776597
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:91563273
Keywords
Bovine milk, Globules of fat, Chemistry, Food science, Milk fat
References
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- Protein synthesis in lactating guinea-pig mammary tissue perfused in vitro. II. Biogenesis of milk-fat-globule membrane proteins.
- Diet and cancer: one view at the start of the millennium.
- Phase behavior and structure of aqueous dispersions of sphingomyelin.
- Lipids of bovine and human milks: a comparison.
- Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk
- Theoretical and experimental studies on 2-(2-methyl-5-nitro-1-imidazolyl)ethanol
- Anti-cancer effects of butyrate: use of micro-array technology to investigate mechanisms
- Molecular structure, spectroscopic studies and first-order molecular hyperpolarizabilities of ferulic acid by density functional study.
- The applications of Raman spectroscopy in food science
- Raman spectroscopic quantification of milk powder constituents.
- Rapid nondestructive screening for melamine in dried milk by Raman spectroscopy
- Evaluation of nutritional parameters in infant formulas and powdered milk by Raman spectroscopy.
- Cholesterol removal from homogenized milk with beta-cyclodextrin.
- The proteins of the milk fat globule membrane in the balance
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