Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing

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    Author
    Balasuriya, TS; Ong, L; Gras, SL; Dagastine, RR
    Date
    2012-01-01
    Source Title
    RSC Advances: an international journal to further the chemical sciences
    Publisher
    ROYAL SOC CHEMISTRY
    University of Melbourne Author/s
    BALASURIYA, THAKSHILA; Ong, Lydia; Gras, Sally; Dagastine, Raymond
    Affiliation
    Chemical And Biomolecular Engineering
    Metadata
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    Document Type
    Journal Article
    Citations
    Balasuriya, T. S., Ong, L., Gras, S. L. & Dagastine, R. R. (2012). Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing. RSC ADVANCES, 2 (6), pp.2384-2394. https://doi.org/10.1039/c2ra00844k.
    Access Status
    This item is currently not available from this repository
    URI
    http://hdl.handle.net/11343/32620
    DOI
    10.1039/c2ra00844k
    Description

    C1 - Journal Articles Refereed
    Keywords
    Food Processing; Butter and Milk-Derived Fats and Oils (excl. Cream); Expanding Knowledge in Engineering

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