The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions
收藏DataONE2022-02-07 更新2024-06-08 收录
下载链接：
https://search.dataone.org/view/sha256:2aa161127e88c701603c36378f2c4f64405467fdda16c8d16dceb3f261f417c0
下载链接
链接失效反馈官方服务：
资源简介：
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：
2023-11-12
