Évolution des connaissances sur la membrane du globule gras du lait : synthèse bibliographique
Lait, 80 2 (2000) 209-222
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
243 (2025)
https://doi.org/10.1016/B978-0-443-24820-7.00017-1
Recent updates of probiotic dairy-based beverages
Şevval Taşkoparan, Canan Altınay and H. Barbaros ÖzerFood & Function 16 (5) 1656 (2025)
https://doi.org/10.1039/D4FO06322H
(2024)
https://doi.org/10.2139/ssrn.4906567
Analytical advances in the determinations of dietary sphingolipids in milk, dairy products, and infant formula and impacts on human health
Emad Karrar, Muhammad Usman, Isam A Mohamed Ahmed, Charles S Brennan, Minwei Xu and Zhao JinInternational Journal of Food Science and Technology 59 (10) 6885 (2024)
https://doi.org/10.1111/ijfs.17492
Enrichment optimization of Milk Fat Globule Membrane extracts from buttermilk using Response Surface Methodology
Veronica Gallo, María Señoráns, Pablo Jiménez Barrios, María V. Calvo and Javier FontechaLWT 214 117130 (2024)
https://doi.org/10.1016/j.lwt.2024.117130
Milk fat globule membrane: composition, production and its potential as encapsulant for bioactives and probiotics
Dan Yao, Chaminda Senaka Ranadheera, Cai Shen, Wei Wei and Ling-Zhi CheongCritical Reviews in Food Science and Nutrition 64 (33) 12336 (2024)
https://doi.org/10.1080/10408398.2023.2249992
639 (2024)
https://doi.org/10.1007/978-981-97-7870-6_31
The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite
J. Lung, A. Doyen, G. Remondetto, Y. Pouliot and G. BrissonJournal of Dairy Science 107 (7) 4235 (2024)
https://doi.org/10.3168/jds.2024-24353
Milk fat globule membrane and its polar lipids: reviewing preclinical and clinical trials on cognition
Álvaro Luque-Uría, María V. Calvo, Francesco Visioli and Javier FontechaFood & Function 15 (13) 6783 (2024)
https://doi.org/10.1039/D4FO00659C
The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion
Patrick Tai, Matt Golding, Harjinder Singh and David EverettFood Reviews International 39 (7) 4061 (2023)
https://doi.org/10.1080/87559129.2021.2015773
Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments
Joshua Ibitoye, T. T. Q. Phan, Duy Nghia Le, K. Dewettinck, Michelle L. Colgrave, A. P. Trzcinski, B. Ly-Nguyen and Rafael MinjarezJournal of Food Processing and Preservation 2023 1 (2023)
https://doi.org/10.1155/2023/6875570
93 (2022)
https://doi.org/10.1016/B978-0-323-85793-2.00002-3
(2022)
https://doi.org/10.5772/intechopen.102490
The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk
Anna Garczewska-Murzyn, Katarzyna Kiełczewska and Michał SmoczyńskiEuropean Food Research and Technology 248 (10) 2629 (2022)
https://doi.org/10.1007/s00217-022-04075-y
Design of new lipids from bovine milk fat for baby nutrition
Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Gabriela Alves Macedo, Ana Paula Badan Ribeiro and Mirna Lúcia GiganteCritical Reviews in Food Science and Nutrition 62 (1) 145 (2022)
https://doi.org/10.1080/10408398.2020.1813073
Oxidative Quality of Dairy Powders: Influencing Factors and Analysis
Holly J. Clarke, William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry and Kieran N. KilcawleyFoods 10 (10) 2315 (2021)
https://doi.org/10.3390/foods10102315
Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids
Anita Nkansah Agyare and Qi LiangJournal of Functional Foods 83 104404 (2021)
https://doi.org/10.1016/j.jff.2021.104404
Advanced Dairy Chemistry, Volume 2
D. Oliveira and J. A. O’MahonyAdvanced Dairy Chemistry, Volume 2 169 (2020)
https://doi.org/10.1007/978-3-030-48686-0_6
Comparative Proteomics of Milk Fat Globule Membrane (MFGM) Proteome across Species and Lactation Stages and the Potentials of MFGM Fractions in Infant Formula Preparation
Michele Manoni, Chiara Di Lorenzo, Matteo Ottoboni, Marco Tretola and Luciano PinottiFoods 9 (9) 1251 (2020)
https://doi.org/10.3390/foods9091251
Dairy Fat Products and Functionality
Hilton C. DeethDairy Fat Products and Functionality 21 (2020)
https://doi.org/10.1007/978-3-030-41661-4_2
Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics
Abdelmoneim H AliInternational Journal of Dairy Technology 72 (2) 169 (2019)
https://doi.org/10.1111/1471-0307.12572
Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach
Yi Wang, Mengxia Liu, Xuena Qu, Shuchen Wang, Zhining Ma, Ruiming Zhang, Hongjuan Li, Xiaohui Liu and Jinghua YuLWT 115 108430 (2019)
https://doi.org/10.1016/j.lwt.2019.108430
Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing
Xuena Qu, Hangyu Hu, Yi Wang, Chunjie Cao, Hongbo Li, Xiaohui Liu and Jinghua YuLWT 116 108531 (2019)
https://doi.org/10.1016/j.lwt.2019.108531
Food Emulsifiers and Their Applications
Tommy Nylander, Thomas Arnebrant, Marité Cárdenas, Martin Bos and Peter WildeFood Emulsifiers and Their Applications 101 (2019)
https://doi.org/10.1007/978-3-030-29187-7_5
Determination of lactadherin concentration in dairy by-products by ELISA: Effect of heat treatment and hydrolysis
Daniel Ripollés, José A. Parrón, Javier Fraguas, Miguel Calvo, María D. Pérez and Lourdes SánchezJournal of Dairy Science 101 (2) 912 (2018)
https://doi.org/10.3168/jds.2017-13608
Oligosaccharides, polyamines and sphingolipids in ruminant milk
Daniela Giorgio, Adriana Di Trana and Salvatore ClapsSmall Ruminant Research 160 23 (2018)
https://doi.org/10.1016/j.smallrumres.2018.01.006
In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS
Pilar Castro-Gómez, Olimpio Montero and Javier FontechaInternational Journal of Molecular Sciences 18 (3) 605 (2017)
https://doi.org/10.3390/ijms18030605
Milk fat components with potential anticancer activity—a review
Luis M. Rodríguez-Alcalá, M. Pilar Castro-Gómez, Lígia L. Pimentel and Javier FontechaBioscience Reports 37 (6) (2017)
https://doi.org/10.1042/BSR20170705
Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential
Zahra Haddadian, Graham T. Eyres, Alan Carne, David W. Everett and Phil BremerInternational Dairy Journal 64 14 (2017)
https://doi.org/10.1016/j.idairyj.2016.09.006
The interfacial properties of various milk fat globule membrane components using Langmuir isotherms
Malik Priyanka, Danthine Sabine, Paul Aman, Dewettinck Koen and Blecker ChristopheFood Bioscience 20 96 (2017)
https://doi.org/10.1016/j.fbio.2017.08.008
Antiproliferative activity of buttermilk lipid fractions isolated using food grade and non-food grade solvents on human cancer cell lines
Pilar Castro-Gómez, Luis M. Rodríguez-Alcalá, Karin M. Monteiro, et al.Food Chemistry 212 695 (2016)
https://doi.org/10.1016/j.foodchem.2016.06.030
Quantification of MFGM proteins in buttermilk and butter serum by means of a stain free SDS-PAGE method
Wolfgang Holzmüller and Ulrich KulozikJournal of Food Composition and Analysis 49 102 (2016)
https://doi.org/10.1016/j.jfca.2016.04.003
The effects of milk fat globule membrane and its individual components on dough properties and bread quality
Haishan Tang, Shenghua He, Fangshuai Peng, et al.RSC Advances 6 (104) 102617 (2016)
https://doi.org/10.1039/C6RA21611K
The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming
Sophie Lambert, Nadine Leconte, Marielle Blot, et al.Food Research International 83 121 (2016)
https://doi.org/10.1016/j.foodres.2016.03.002
Milk fat globules by confocal Raman microscopy: Differences in human, bovine and caprine milk
Yunping Yao, Guozhong Zhao, Yuanyuan Yan, et al.Food Research International 80 61 (2016)
https://doi.org/10.1016/j.foodres.2015.12.017
Casein precipitation by acid and rennet coagulation of buttermilk: Impact of pH and temperature on the isolation of milk fat globule membrane proteins
Wolfgang Holzmüller, Oliver Gmach, Anna Griebel and Ulrich KulozikInternational Dairy Journal 63 115 (2016)
https://doi.org/10.1016/j.idairyj.2016.08.006
Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review
Wolfgang Holzmüller and Ulrich KulozikInternational Dairy Journal 61 51 (2016)
https://doi.org/10.1016/j.idairyj.2016.03.013
511 (2015)
https://doi.org/10.1007/978-3-642-36605-5_31
Infant formula interface and fat source impact on neonatal digestion and gut microbiota
Claire Bourlieu, Karima Bouzerzour, Stéphanie Ferret‐Bernard, Cindy Le Bourgot, Sophie Chever, Olivia Ménard, Amélie Deglaire, Isabelle Cuinet, Pascale Le Ruyet, Cécile Bonhomme, Didier Dupont and Isabelle Le Huërou‐LuronEuropean Journal of Lipid Science and Technology 117 (10) 1500 (2015)
https://doi.org/10.1002/ejlt.201500025
The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen and Siv B. SkeieJournal of Dairy Science 98 (9) 5829 (2015)
https://doi.org/10.3168/jds.2014-9039
1 (2015)
https://doi.org/10.1007/978-3-642-41609-5_31-1
Effects of lutein-enriched egg yolk in buttermilk or skimmed milk on serum lipids & lipoproteins of mildly hypercholesterolemic subjects
N. Severins, R.P. Mensink and J. PlatNutrition, Metabolism and Cardiovascular Diseases 25 (2) 210 (2015)
https://doi.org/10.1016/j.numecd.2014.10.003
Safety and Tolerance Evaluation of Milk Fat Globule Membrane-Enriched Infant Formulas: A Randomized Controlled Multicenter Non-Inferiority Trial in Healthy Term Infants
Claude Billeaud, Giuseppe Puccio, Elie Saliba, Bernard Guillois, Carole Vaysse, Sophie Pecquet and Philippe SteenhoutClinical Medicine Insights: Pediatrics 8 (2014)
https://doi.org/10.4137/CMPed.S16962
https://doi.org/10.1016/B978-0-444-63294-4.00012-7
Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes
Haotian Zheng, Rafael Jiménez-Flores and David W. EverettJournal of Dairy Science 97 (10) 5964 (2014)
https://doi.org/10.3168/jds.2014-7951
The antiproliferative properties of the milk fat globule membrane are affected by extensive heating
Romina Zanabria, Angela M. Tellez, Mansel W. Griffiths and Milena CorredigDairy Science & Technology 94 (5) 439 (2014)
https://doi.org/10.1007/s13594-014-0171-8
Interactions of lipases with milk fat globule membrane monolayers using a Langmuir film balance
Sabine Danthine and Christophe BleckerInternational Dairy Journal 35 (1) 81 (2014)
https://doi.org/10.1016/j.idairyj.2013.10.013
Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model
Haotian Zheng, Rafael Jiménez-Flores, Derek Gragson and David W. EverettJournal of Agricultural and Food Chemistry 62 (14) 3236 (2014)
https://doi.org/10.1021/jf500093p
Effect of pulsed electric field processing on the functional properties of bovine milk
Pankaj Sharma, Indrawati Oey and David W. EverettTrends in Food Science & Technology 35 (2) 87 (2014)
https://doi.org/10.1016/j.tifs.2013.11.004
Stop-flow comprehensive two-dimensional liquid chromatography combined with mass spectrometric detection for phospholipid analysis
Paola Dugo, Nermeen Fawzy, Filomena Cichello, et al.Journal of Chromatography A 1278 46 (2013)
https://doi.org/10.1016/j.chroma.2012.12.042
Biochemistry of Foods
N. A. Michael Eskin and H. Douglas GoffBiochemistry of Foods 187 (2013)
https://doi.org/10.1016/B978-0-08-091809-9.00004-2
225 (2013)
https://doi.org/10.1002/9781118457009.ch11
Milk and Dairy Products in Human Nutrition
Kwak Hae-Soo, Ganesan Palanivel and Mijan Mohammad AlMilk and Dairy Products in Human Nutrition 390 (2013)
https://doi.org/10.1002/9781118534168.ch18
Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality
C. Bourlieu, F. Rousseau, V. Briard-Bion, M.-N. Madec and S. BouhallabFood Research International 49 (1) 533 (2012)
https://doi.org/10.1016/j.foodres.2012.07.036
Natural Food Additives, Ingredients and Flavourings
R. EarlyNatural Food Additives, Ingredients and Flavourings 417 (2012)
https://doi.org/10.1533/9780857095725.2.417
Effects of heat treatment of cream on the physical–chemical properties of model oil-in-buttermilk emulsions
D. Guggisberg, M. Chollet, K. Schreier, R. Portmann and L. EggerInternational Dairy Journal 26 (1) 88 (2012)
https://doi.org/10.1016/j.idairyj.2012.01.008
Characterization of sheep milk fat globule proteins by two-dimensional polyacrylamide gel electrophoresis/mass spectrometry and generation of a reference map
Salvatore Pisanu, Stefania Ghisaura, Daniela Pagnozzi, et al.International Dairy Journal 24 (2) 78 (2012)
https://doi.org/10.1016/j.idairyj.2011.05.009
Enzymatic and fluorometric determination of triacylglycerols in cow milk and other opaque matrices
Torben Larsen, Mette Krogh Larsen and Nic C. FriggensFood Chemistry 125 (3) 1110 (2011)
https://doi.org/10.1016/j.foodchem.2010.09.104
Study on the susceptibility of the bovine milk fat globule membrane proteins to enzymatic hydrolysis and organization of some of the proteins
Caroline Vanderghem, Frédéric Francis, Sabine Danthine, et al.International Dairy Journal 21 (5) 312 (2011)
https://doi.org/10.1016/j.idairyj.2010.12.006
Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane - a Review
Mohamed El-LolyPolish Journal of Food and Nutrition Sciences 61 (1) (2011)
https://doi.org/10.2478/v10222-011-0001-0
Determination of phospholipids in milk samples by means of hydrophilic interaction liquid chromatography coupled to evaporative light scattering and mass spectrometry detection
Paola Donato, Francesco Cacciola, Filomena Cichello, et al.Journal of Chromatography A 1218 (37) 6476 (2011)
https://doi.org/10.1016/j.chroma.2011.07.036
Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane
Yu-Jin Ahn, Palanivel Ganesan and Hae-Soo KwakKorean Journal for Food Science of Animal Resources 31 (1) 1 (2011)
https://doi.org/10.5851/kosfa.2011.31.1.001
Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins
Christelle Lopez, Marie-Noëlle Madec and Rafael Jimenez-FloresFood Chemistry 120 (1) 22 (2010)
https://doi.org/10.1016/j.foodchem.2009.09.065
Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids
Marcelade Rezende Costa, Xiomara Elizabeth Elias-Argote, Rafael Jiménez-Flores and Mirna Lúcia GiganteInternational Dairy Journal 20 (9) 598 (2010)
https://doi.org/10.1016/j.idairyj.2010.03.006
Using Confocal Laser Scanning Microscopy To Probe the Milk Fat Globule Membrane and Associated Proteins
Sophie Gallier, Derek Gragson, Rafael Jiménez-Flores and David EverettJournal of Agricultural and Food Chemistry 58 (7) 4250 (2010)
https://doi.org/10.1021/jf9032409
Dairy-Derived Ingredients
M. Sichien, N. Thienpont, E. Fredrick, et al.Dairy-Derived Ingredients 68 (2009)
https://doi.org/10.1533/9781845697198.1.68
Distribution and fatty acid content of phospholipids from bovine milk and bovine milk fat globule membranes
F. Sánchez-Juanes, J.M. Alonso, L. Zancada and P. HuesoInternational Dairy Journal 19 (5) 273 (2009)
https://doi.org/10.1016/j.idairyj.2008.11.006
Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia
Marie‐Caroline MichalskiEuropean Journal of Lipid Science and Technology 111 (5) 413 (2009)
https://doi.org/10.1002/ejlt.200800254
Short communication: Milk fat globule membrane as a potential delivery system for liposoluble nutrients
J.-B. Bezelgues, F. Morgan, G. Palomo, L. Crosset-Perrotin and P. DucretJournal of Dairy Science 92 (6) 2524 (2009)
https://doi.org/10.3168/jds.2008-1725
105 (2009)
https://doi.org/10.1002/9780813821504.ch5
Heat treatment of cream affects the physicochemical properties of sweet buttermilk
Jean-Yves Gassi, Marie-Hélène Famelart and Christelle LopezDairy Science and Technology 88 (3) 369 (2008)
https://doi.org/10.1051/dst:2008006
Food Emulsifiers and Their Applications
Tommy Nylander, Thomas Arnebrant, Martin Bos and Peter WildeFood Emulsifiers and Their Applications 89 (2008)
https://doi.org/10.1007/978-0-387-75284-6_5
Proteome analysis of the bovine milk fat globule: Enhancement of membrane purification
Caroline Vanderghem, Christophe Blecker, Sabine Danthine, et al.International Dairy Journal 18 (9) 885 (2008)
https://doi.org/10.1016/j.idairyj.2008.02.003
The milk fat globule membrane as an ingredient: why, how, when?
Rafael Jiménez-Flores and Guillaume BrissonDairy Science and Technology 88 (1) 5 (2008)
https://doi.org/10.1051/dst:2007005
Nutritional and technological aspects of milk fat globule membrane material
Koen Dewettinck, Roeland Rombaut, Natacha Thienpont, et al.International Dairy Journal 18 (5) 436 (2008)
https://doi.org/10.1016/j.idairyj.2007.10.014
Heterogeneity of milk fat globule membrane structure and composition as observed using fluorescence microscopy techniques
Jaap M. Evers, Richard G. Haverkamp, Stephen E. Holroyd, et al.International Dairy Journal 18 (12) 1081 (2008)
https://doi.org/10.1016/j.idairyj.2008.06.001
Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk
Isabelle Gaucher, Daniel Mollé, Valérie Gagnaire and Frédéric GaucheronFood Hydrocolloids 22 (1) 130 (2008)
https://doi.org/10.1016/j.foodhyd.2007.04.007
Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
Christelle Lopez, Bénédicte Camier and Jean-Yves GassiInternational Dairy Journal 17 (3) 235 (2007)
https://doi.org/10.1016/j.idairyj.2005.12.015
On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy
Marie-Caroline MichalskiBritish Journal of Nutrition 97 (4) 598 (2007)
https://doi.org/10.1017/S0007114507657900
Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese
S. Govindasamy-Lucey, T. Lin, J.J. Jaeggi, et al.Journal of Dairy Science 90 (6) 2675 (2007)
https://doi.org/10.3168/jds.2006-681
Filtration of Milk Fat Globule Membrane Fragments from Acid Buttermilk Cheese Whey
R. Rombaut, V. Dejonckheere and K. DewettinckJournal of Dairy Science 90 (4) 1662 (2007)
https://doi.org/10.3168/jds.2006-587
Membrane phospholipids and sterols in microfiltered milk fat globules
Caroline Fauquant, Valérie Briard‐Bion, Nadine Leconte, Michel Guichardant and Marie‐Caroline MichalskiEuropean Journal of Lipid Science and Technology 109 (12) 1167 (2007)
https://doi.org/10.1002/ejlt.200700119
Thermocalcic Aggregation of Milk Fat Globule Membrane Fragments from Acid Buttermilk Cheese Whey
R. Rombaut and K. DewettinckJournal of Dairy Science 90 (6) 2665 (2007)
https://doi.org/10.3168/jds.2006-711
Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
Pierre Morin, Rafael Jiménez-Flores and Yves PouliotInternational Dairy Journal 17 (10) 1179 (2007)
https://doi.org/10.1016/j.idairyj.2007.03.010
Contribution to the study of camel milk fat globule membrane
Nadia Laadhar Karray, Sabine Danthine, Christophe Blecker and Hamadi AttiaInternational Journal of Food Sciences and Nutrition 57 (5-6) 382 (2006)
https://doi.org/10.1080/09637480600858233
The milk fat globule membrane—A biophysical system for food applications
Harjinder SinghCurrent Opinion in Colloid & Interface Science 11 (2-3) 154 (2006)
https://doi.org/10.1016/j.cocis.2005.11.002
Properties, analysis and purification of milk polar lipids
Roeland Rombaut and Koen DewettinckInternational Dairy Journal 16 (11) 1362 (2006)
https://doi.org/10.1016/j.idairyj.2006.06.011
Phospho‐ and sphingolipid distribution during processing of milk, butter and whey
Roeland Rombaut, John Van Camp and Koen DewettinckInternational Journal of Food Science & Technology 41 (4) 435 (2006)
https://doi.org/10.1111/j.1365-2621.2005.01091.x
Advanced Dairy Chemistry Volume 2 Lipids
H. C. Deeth and C. H. Fitz-GeraldAdvanced Dairy Chemistry Volume 2 Lipids 481 (2006)
https://doi.org/10.1007/0-387-28813-9_15
Microfiltration of Butter Serum Upon Casein Micelle Destabilization
R. Rombaut, V. Dejonckheere and K. DewettinckJournal of Dairy Science 89 (6) 1915 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72259-7
Advanced Dairy Chemistry Volume 2 Lipids
R. E. Ward, J. B. German and M. CorredigAdvanced Dairy Chemistry Volume 2 Lipids 213 (2006)
https://doi.org/10.1007/0-387-28813-9_6
Focus on the supramolecular structure of milk fat in dairy products
Christelle LopezReproduction Nutrition Development 45 (4) 497 (2005)
https://doi.org/10.1051/rnd:2005034
The milkfat globule membrane—compositional and structural changes post secretion by the mammary secretory cell
Jaap M EversInternational Dairy Journal 14 (8) 661 (2004)
https://doi.org/10.1016/j.idairyj.2004.01.005
Morphometric analysis of fat globules in ewe's milk and correlation with qualitative parameters
Mina Martini, Cosima Scolozzi, Francesca Cecchi and Francesca AbramoItalian Journal of Animal Science 3 (1) 55 (2004)
https://doi.org/10.4081/ijas.2004.55
Adsorption of κ-casein onto native milk fat globule, latex particle, and emulsion surfaces
Jiahong Su and David W. EverettFood Hydrocolloids 17 (4) 529 (2003)
https://doi.org/10.1016/S0268-005X(03)00015-8
Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane
Marie-Caroline Michalski, Françoise Michel, Damien Sainmont and Valérie BriardColloids and Surfaces B: Biointerfaces 23 (1) 23 (2002)
https://doi.org/10.1016/S0927-7765(01)00203-X