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Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products
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Composition and emulsifying properties of a milk fat globule membrane enriched material
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Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material
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Membrane separations in food processing
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Isolation and applications of milk fat globule membrane material: isolation from buttermilk and butter serum
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Use of milk fat globule membrane material in making functional yoghurt
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Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk