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).
Unravelling the role of the spatial distribution of membrane-derived polar lipids in lipid droplet digestion and absorption
Ajie Liu, Yu Cao, Yanyang Wu, Xiankang Fan, Pengjie Wang, Hao Zhang, Yi Wang and Jie Luo Food Research International 222 117751 (2025) https://doi.org/10.1016/j.foodres.2025.117751
Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula
Zhengyan Wu, Shan Zheng, Xianwei Yuan, Yanqiao Ji, Hongbo Li, RenQing DuoJie, AngDan SuoNan, Hongjuan Li and Jinghua Yu International Journal of Dairy Technology 77(2) 497 (2024) https://doi.org/10.1111/1471-0307.13039
Human milk fat globule size distributions: Comparison between laser diffraction and 3D confocal laser scanning microscopy
Wietske Verveld, Johanna R. de Wolf, Chris G. Legtenberg, Tom Knop and Nienke Bosschaart Food Research International 198 115282 (2024) https://doi.org/10.1016/j.foodres.2024.115282
Combining transmission speckle photography and convolutional neural network for determination of fat content in cow milk: an exercise in classification of parameters of a complex suspension
Comparison of lipid structure and composition in human or cow's milk with different fat globules by homogenization
Pu Zhao, Dan Li, Xinghe Zhang, Xingwang Ye, Zhiqiang Zhang, Zhengdong Liu, Zhiyuan Yan, Wei Wei, Qingzhe Jin and Xingguo Wang Food & Function 14(12) 5631 (2023) https://doi.org/10.1039/D2FO02515A
M. A. Vélez, C. Bergamini, I. V. Wolf, G. H. Peralta and M. C. Perotti 103 (2023) https://doi.org/10.1039/BK9781839169908-00103
Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route
Dairy structures and physiological responses: a matter of gastric digestion
Ana-Isabel Mulet-Cabero, Alan R. Mackie, André Brodkorb and Peter J. Wilde Critical Reviews in Food Science and Nutrition 60(22) 3737 (2020) https://doi.org/10.1080/10408398.2019.1707159
The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir
Osman Gul, Ilyas Atalar, Mustafa Mortas and Muhammet Dervisoglu International Journal of Dairy Technology 71(S1) 73 (2018) https://doi.org/10.1111/1471-0307.12503
Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile
Abdelmoneim H. Ali, Wei Wei, Sherif M. Abed, Sameh A. Korma, Ahmed H. Mousa, Hamada M. Hassan, Qingzhe Jin and Xingguo Wang LWT 90 424 (2018) https://doi.org/10.1016/j.lwt.2017.12.058
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari SpringerBriefs in Food, Health, and Nutrition, Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products 35 (2016) https://doi.org/10.1007/978-3-319-23877-7_6
The effect of sonication and high pressure homogenisation on the properties of pure cream
Jayani Chandrapala, Lydia Ong, Bogdan Zisu, Sally L. Gras, Muthupandian Ashokkumar and Sandra E. Kentish Innovative Food Science & Emerging Technologies 33 298 (2016) https://doi.org/10.1016/j.ifset.2015.11.023
Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing
Thakshila S. Balasuriya, Lydia Ong, Sally L. Gras and Raymond R. Dagastine RSC Advances 2(6) 2384 (2012) https://doi.org/10.1039/c2ra00844k
Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion
Hernan Brice Kenmogne-Domguia, Anne Meynier, Michèle Viau, Geneviève Llamas and Claude Genot Food & Function 3(12) 1302 (2012) https://doi.org/10.1039/c2fo30031a
Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk
Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme
Ketsia Raynal-Ljutovac, Jérome Bouvier, Constance Gayet, et al. Oléagineux, Corps gras, Lipides 18(6) 324 (2011) https://doi.org/10.1051/ocl.2011.0415
Redox proteomics of fat globules unveils broad protein lactosylation and compositional changes in milk samples subjected to various technological procedures
Surface Characterization of Bovine Milk Phospholipid Monolayers by Langmuir Isotherms and Microscopic Techniques
Sophie Gallier, Derek Gragson, Rafael Jiménez-Flores and David W. Everett Journal of Agricultural and Food Chemistry 58(23) 12275 (2010) https://doi.org/10.1021/jf102185a
Composition and Fatty Acid Distribution of Bovine Milk Phospholipids from Processed Milk Products
Sophie Gallier, Derek Gragson, Charles Cabral, Rafael Jiménez-Flores and David W. Everett Journal of Agricultural and Food Chemistry 58(19) 10503 (2010) https://doi.org/10.1021/jf101878d
Using Confocal Laser Scanning Microscopy To Probe the Milk Fat Globule Membrane and Associated Proteins
Sophie Gallier, Derek Gragson, Rafael Jiménez-Flores and David Everett Journal of Agricultural and Food Chemistry 58(7) 4250 (2010) https://doi.org/10.1021/jf9032409
Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions
Membrane phospholipids and sterols in microfiltered milk fat globules
Caroline Fauquant, Valérie Briard‐Bion, Nadine Leconte, Michel Guichardant and Marie‐Caroline Michalski European Journal of Lipid Science and Technology 109(12) 1167 (2007) https://doi.org/10.1002/ejlt.200700119
Speckle size, intensity and contrast measurement application in micron-size particle concentration assessment
Cryo-TEM of isolated milk fat globule membrane structures in cream
Rianne Waninge, Evelin Kalda, Marie Paulsson, Tommy Nylander and Björn Bergenståhl Phys. Chem. Chem. Phys. 6(7) 1518 (2004) https://doi.org/10.1039/B314613H
Effect of Pressure and Fat Content on Particle Sizes in Microfluidized Milk