Free Access
| Issue |
Lait
Volume 84, Number 3, May-June 2004
|
|
|---|---|---|
| Page(s) | 269 - 283 | |
| DOI | https://doi.org/10.1051/lait:2004004 | |
References of Lait 84 269-283
- AOAC, Official methods of analysis of the association of official analytical chemists (12 Edition), Washington DC, USA, 1974.
- Appell K.C., Keenan T.W., Low P.S., Differential scanning calorimetry of milk fat globule membranes, Biochim. Biophys. Acta 69 (1982) 243-250.
- Buchheim W., Membranes of milk fat globules - ultrastructural, biochemical and technological aspects, Milchwirtsch. Forschungsber. 38 (1986) 227-246.
- Cheng S.G., Koch U., Brunner J.R., Characteristics of purified cows' milk xanthine oxidase and its submolecular characteristics, J. Dairy Sci. 71 (1988) 901-916 [PubMed].
- Corredig M., Dalgleish D.G., Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk, J. Dairy Res. 63 (1996) 441-449.
- Corredig M., Dalgleish D.G., Buttermilk properties in emulsions with soybean oil as affected by fat globule, J. Food Sci. 63 (1998) 476-480.
- Dalgleish D.G., Banks J.M., The formation of complexes between serum proteins and fat globules during heating of whole milk, Milchwissenschaft 46 (1991) 75-78.
- de Wit J.N., Klarenbeek G., Effects of various heat treatments on structure and solubility of whey proteins, J. Dairy Sci. 67 (1984) 2701-2710.
- Fink A., Kessler H.G., Changes in the fat globule membrane produced by heating, Milchwissenschaft 40 (1985) 261-264.
- Havea P., Singh H., Creamer L.K., Campanella O.H., Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions, J. Dairy Res. 65 (1998) 79-91 [CrossRef].
- Houlihan A.V., Goddard P.A., Nottingham S.M., Kitchen B.J., Masters C.J., Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk, J. Dairy Res. 59 (1992) 187-195.
- IDF, Milk-Determination of fat content (Rose Gottlieb) Standard 1 D. Int. Dairy Fed. Brussels, Belgium, 1987.
- IDF, Cream-Determination of fat content (Rose Gottlieb) Standard 16 C. Int. Dairy Fed. Brussels, Belgium, 1987.
- Jenness R., Koops J., Preparation and properties of salt solution which simulates milk ultrafiltrate, Neth. Milk Dairy J. 16 (1962) 153-167.
- Keenan T.W., Dylewski D.P., Intracellular origin of milk lipid globules and the nature and structure of the milk lipid globule membrane, in: Fox P.F. (Ed.), Advanced dairy chemistry. Volume 2: Lipids, Chapman & Hall, London, UK, 1995, pp. 89-130.
- Keenan T.W., Moon T.W., Dylewski D.P., Lipid globules retain globule membrane material after homogenization, J. Dairy Sci. 66 (1983) 196-203.
- Kim H.H.Y., Jimenez-Flores R., Heat-induced interactions between the proteins of milk fat globule membrane and skim milk, J. Dairy Sci. 78 (1995) 24-35 [PubMed].
- Kinsella J.E., Whitehead D.M., Proteins in whey: chemical, physical and functional properties, Adv. Food Nutr. Res. 33 (1989) 343-438 [PubMed].
- Mather I.H., A review and proposed nomenclature for major proteins of the milk-fat globule membrane, J. Dairy Sci. 83 (2000) 203-247 [PubMed].
- Patton S., Huston G.E., A method for isolation of milk fat globules, Lipids 21 (1986) 170-174 [PubMed].
- Sanderson W.B., Seasonal variations of some milk protein components. XVIII Int. Dairy Congr. 12-16 October, Sydney, Australia, Vol. 1, 1970, p. 30.
- Sharma S.K., Dalgleish D.G., Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk, J. Dairy Res. 61 (1993) 375-384.
- Ye A., Singh H., Taylor M.W., Anema S., Characterization of protein components of natural and heat-treated milk fat globule membranes, Int. Dairy J. 12 (2002) 393-402 [CrossRef].