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Updated: May 14, 2026

Assembly of Cell Mimicking Supported and Suspended Lipid Bilayer Models for the Study of Molecular Interactions
12:18

Assembly of Cell Mimicking Supported and Suspended Lipid Bilayer Models for the Study of Molecular Interactions

Published on: August 3, 2021

Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability

Yiwei Wang1, Cédric Bouillon, Andrew Cox

  • 1Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom.

Journal of Agricultural and Food Chemistry
|January 25, 2013
PubMed

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