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Crystallization of Membrane Proteins in Lipidic Mesophases
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Crystallization of Membrane Proteins in Lipidic Mesophases

Published on: March 28, 2011

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Destabilization of mayonnaise induced by lipid crystallization upon freezing

Yayoi Miyagawa1, Takenobu Ogawa1,2, Kyuya Nakagawa1

  • 1a Division of Food Science and Biotechnology, Graduate School of Agriculture , Kyoto University , Sakyo-ku, Kyoto , Japan.

Bioscience, Biotechnology, and Biochemistry
|January 14, 2016
PubMed

Keywords:
crystallizationfreezingmayonnaisepenetration testthermal change

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