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Xiaoxi Wu
Xiaoxi Wu
Agrocampus Ouest
Biophysics
Chemistry
Globules of fat
Chromatography
Homogenization (chemistry)
2
Papers
23
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The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy
2019
Colloids and Surfaces B: Biointerfaces
Sameh Obeid
Fanny Guyomarc'H
Grégory Francius
Hervé Guillemin
Xiaoxi Wu
Stéphane Pezennec
Marie-Hélène Famelart
Chantal Cauty
Frédéric Gaucheron
Christelle Lopez
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Citations (14)
The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy
2019
Food Research International
Sameh Obeid
Fanny Guyomarc'H
Gaëlle Tanguy
Nadine Leconte
Florence Rousseau
A. Dolivet
Arlette Leduc
Xiaoxi Wu
Chantal Cauty
Gwénaël Jan
Frédéric Gaucheron
Christelle Lopez
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Citations (9)
1