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Palmitoyl ceramide promotes milk sphingomyelin gel phase domains formation and affects the mechanical properties of the fluid phase in milk-SM/DOPC supported membranes

Membrane StructureProteinlipid InteractionMembrane FormationFluid PhaseMechanical PropertiesMembrane BiologyFood EngineeringLipid ChemistryMedicinePalmitoyl CeramideBiophysicsBiomolecular EngineeringHealth Sciences