The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions
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https://dataverse.harvard.edu/citation?persistentId=doi:10.7910/DVN/KIMSNK
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Table S1. Instability index of emulsions prepared with SM and protein-SM combination. Fig S1. Topographic and phase images of lipophilic surface of the emulsion stabilized either by MC and SM Fig S2. Schematic drawings of AFM analysis of the lipophilic surface of the emulsion layer.
创建时间：
2024-01-31
