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Sphingomyelin multiple phase behavior as revealed by multinuclear magnetic resonance spectroscopy

Biochemistry
|December 26, 1978
PubMed
Summary

Bovine brain sphingomyelin transitions from a gel to liquid-crystalline state and a lamellar to hexagonal phase at higher temperatures. Other lipids like egg phosphatidylcholine and cholesterol can stabilize sphingomyelin bilayers.

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