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The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy. [electronic resource] by
- Obeid, Sameh
- Guyomarc'h, Fanny
- Tanguy, Gaëlle
- Leconte, Nadine
- Rousseau, Florence
- Dolivet, Anne
- Leduc, Arlette
- Wu, Xiaoxi
- Cauty, Chantal
- Jan, Gwénaël
- Gaucheron, Frédéric
- Lopez, Christelle
Producer: 20210301
In:
Food research international (Ottawa, Ont.) vol. 129
Availability: No items available.
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