Fig. 7: Analysis of morphological properties of MFGM proteins (1 mg/mL) using an electron microscope.
A–G Effects of 20, 40, 60, 80 ℃, SDS, DTAB and PS-20 on the SEM (left pane) and TEM (right pane) micrographs of MFGM proteins, respectively.
Fig. 7: Analysis of morphological properties of MFGM proteins (1 mg/mL) using an electron microscope. | npj Science of Food
