Anant C. DaveAiqian YeHarjinder Singh2021-04-262021-04-262019Food Chemistry 276 (2019) 129–139http://hdl.handle.net/123456789/8254encoconutCoconut milkOil bodiesOleosinPhospholipidsUltrastructureMicrostructureIinterfacial designStructural stabilizationStructural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)Article