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In-depth proteomic analysis of bovin milk fat globule membrane components by nano-LC FT-ICR MS analysis
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Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material
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Improved solvent extraction procedure and high-performance liquid chromatography-evaporative light-scattering detector method for analysis of polar lipids from dairy materials
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Effects of milk fat globule membrane glycoproteins on the colonic microbiota
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Individual phospholipid classes from Iberian pig meat as affected by diet
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Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing
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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 membranes as functional food ingredients
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Use of milk fat globule membrane material in making functional yoghurt