Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments
Lait, 82 2 (2002) 193-208
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):
Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow’s milk
Sanwa Wei, Weicang Qiao, Baoyu Yang, Wei Hong, Yan Liu, Junying Zhao, Huo Chen, Xingfen Dang, Wei Zhang, Di Yang, Xiaofei Fan, Mengjing Du, Yuxin Yang and Lijun ChenInternational Dairy Journal 165 106205 (2025)
https://doi.org/10.1016/j.idairyj.2025.106205
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 BosschaartFood Research International 198 115282 (2024)
https://doi.org/10.1016/j.foodres.2024.115282
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 YuInternational Journal of Dairy Technology 77 (2) 497 (2024)
https://doi.org/10.1111/1471-0307.13039
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
Kwasi Nyandey and Daniel JakubczykThe European Physical Journal Plus 139 (2) (2024)
https://doi.org/10.1140/epjp/s13360-024-04900-1
Lipidomics of Sannen goat milk subjected to pasteurization and spray drying based on LC-ESI-MS/MS
Yixuan Tan, Junli Hao, Yuhang Jiang, Xiaomeng Sun and Jianjun ChengFood Research International 169 112841 (2023)
https://doi.org/10.1016/j.foodres.2023.112841
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 WangFood & Function 14 (12) 5631 (2023)
https://doi.org/10.1039/D2FO02515A
Effect of homogenization on lipid profiling in Saanen goat milk based on UHPLC-QTOF-MS lipidomics
Yixuan Tan, Jiafei Liu, Yang Yang, Xufeng Wang, Xiaomeng Sun and Jianjun ChengFood Chemistry 420 136140 (2023)
https://doi.org/10.1016/j.foodchem.2023.136140
103 (2023)
https://doi.org/10.1039/BK9781839169908-00103
Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures
Cansu KIRMAZ, Özer KINIK and Filiz İÇİEREge Üniversitesi Ziraat Fakültesi Dergisi 60 (1) 37 (2023)
https://doi.org/10.20289/zfdergi.1120746
Preparation and characterization of infant formula concentrates: Simulation with human milk lipid composition and fat globule size and distribution
Pu Zhao, Jing Lu, Huiquan Zhu, Gangcheng Wu, Shuwen Zhang, Jiaping Lv, Wei Wei and Xingguo WangJournal of Food Engineering 359 111696 (2023)
https://doi.org/10.1016/j.jfoodeng.2023.111696
Fermented milk cream and its properties
Tülay Özcan and Miray ÖzcanFood and Health 8 (1) 78 (2022)
https://doi.org/10.3153/FH22008
Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review
L. Wiking, S.B. Gregersen, S.F. Hansen and M. HammershøjInternational Dairy Journal 127 105213 (2022)
https://doi.org/10.1016/j.idairyj.2021.105213
Milk fat: opportunities, challenges and innovation
Maneesha S. Mohan, Tom F. O’Callaghan, Phil Kelly and Sean A. HoganCritical Reviews in Food Science and Nutrition 61 (14) 2411 (2021)
https://doi.org/10.1080/10408398.2020.1778631
Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk
Wenjin Zhang, Yaowei Liu, Zhibin Li, Shu Xu, Jie Zhang, Kasper Hettinga and Peng ZhouUltrasonics Sonochemistry 77 105668 (2021)
https://doi.org/10.1016/j.ultsonch.2021.105668
The effect of adding phospholipids before homogenization on the properties of milk fat globules
Naiyan Lu, Jiyue Wang, Zhe Chen, Xuan Zhang, Chen Chen and Sisi WangLWT 146 111659 (2021)
https://doi.org/10.1016/j.lwt.2021.111659
Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route
Kilian Daffner, Lydia Ong, Eric Hanssen, Sally Gras and Tom MillsFood Hydrocolloids 118 106642 (2021)
https://doi.org/10.1016/j.foodhyd.2021.106642
133 (2021)
https://doi.org/10.1007/978-3-030-56909-9_8
Dairy structures and physiological responses: a matter of gastric digestion
Ana-Isabel Mulet-Cabero, Alan R. Mackie, André Brodkorb and Peter J. WildeCritical 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
Lydia Ong, Paolo D’Incecco, Luisa Pellegrino, et al.Food Biophysics 15 (1) 85 (2020)
https://doi.org/10.1007/s11483-019-09606-x
Advanced Dairy Chemistry, Volume 2
T. Huppertz, T. Uniacke-Lowe and A. L. KellyAdvanced Dairy Chemistry, Volume 2 133 (2020)
https://doi.org/10.1007/978-3-030-48686-0_5
Thermal and storage properties of milk fat globules treated with different homogenisation pressures
Qingxi Ren, Qiming Li, Haiyan Liu and Ying MaInternational Dairy Journal 110 104725 (2020)
https://doi.org/10.1016/j.idairyj.2020.104725
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
Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems
Charitha J. Gamlath, Thomas S.H. Leong, Muthupandian Ashokkumar and Gregory J.O. MartinFood Hydrocolloids 109 106103 (2020)
https://doi.org/10.1016/j.foodhyd.2020.106103
Science and technology of cultured cream products: A review
Judith A. Narvhus, Nina Østby and Roger K. AbrahamsenInternational Dairy Journal 93 57 (2019)
https://doi.org/10.1016/j.idairyj.2019.01.011
Thermal and structural changes of pasteurized milk fat globules during storage
Qingxi Ren, Lin Li, Olayemi Eyituoyo Dudu and Ying MaFood Bioscience 28 27 (2019)
https://doi.org/10.1016/j.fbio.2018.12.002
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 WangLWT 90 424 (2018)
https://doi.org/10.1016/j.lwt.2017.12.058
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 DervisogluInternational Journal of Dairy Technology 71 (S1) 73 (2018)
https://doi.org/10.1111/1471-0307.12503
The effect of sonication and high pressure homogenisation on the properties of pure cream
Jayani Chandrapala, Lydia Ong, Bogdan Zisu, et al.Innovative Food Science & Emerging Technologies 33 298 (2016)
https://doi.org/10.1016/j.ifset.2015.11.023
Non-Bovine Milk and Milk Products
T. HuppertzNon-Bovine Milk and Milk Products 187 (2016)
https://doi.org/10.1016/B978-0-12-803361-6.00008-9
Handbook of Ultrasonics and Sonochemistry
Jayani ChandrapalaHandbook of Ultrasonics and Sonochemistry 1287 (2016)
https://doi.org/10.1007/978-981-287-278-4_66
Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility
Erik Ayala-Bribiesca, Martine Lussier, Denise Chabot, Sylvie L. Turgeon and Michel BrittenInternational Dairy Journal 53 1 (2016)
https://doi.org/10.1016/j.idairyj.2015.09.002
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh BhandariSpringerBriefs 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
1 (2015)
https://doi.org/10.1007/978-981-287-470-2_66-1
Microstructural and lipid composition changes in milk fat globules during milk powder manufacture
Yunping Yao, Guozhong Zhao, Xiaoqiang Zou, Lei Huang and Xingguo WangRSC Advances 5 (77) 62638 (2015)
https://doi.org/10.1039/C5RA08247A
Effect of ultrasonic homogenization on the Vis/NIR bulk optical properties of milk
Ben Aernouts, Robbe Van Beers, Rodrigo Watté, et al.Colloids and Surfaces B: Biointerfaces 126 510 (2015)
https://doi.org/10.1016/j.colsurfb.2015.01.004
Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods
Jayani Chandrapala, Gregory J.O. Martin, Sandra E. Kentish and Muthupandian AshokkumarUltrasonics Sonochemistry 21 (5) 1658 (2014)
https://doi.org/10.1016/j.ultsonch.2014.04.006
Particle size distribution and lipid composition of skim milk lipid material
A. Jhanwar and R.E. WardInternational Dairy Journal 36 (2) 110 (2014)
https://doi.org/10.1016/j.idairyj.2014.01.010
Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism
M.C. Michalski, C. Genot, C. Gayet, et al.Progress in Lipid Research 52 (4) 354 (2013)
https://doi.org/10.1016/j.plipres.2013.04.004
Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese
Kevin C. Deegan and Paul L. H. McSweeneyDairy Science & Technology 93 (6) 641 (2013)
https://doi.org/10.1007/s13594-013-0139-0
Characterization of size and composition of milk fat globules from Sarda and Saanen dairy goats
S. Pisanu, G. Marogna, D. Pagnozzi, et al.Small Ruminant Research 109 (2-3) 141 (2013)
https://doi.org/10.1016/j.smallrumres.2012.07.024
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. DagastineRSC Advances 2 (6) 2384 (2012)
https://doi.org/10.1039/c2ra00844k
Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk
A. Zamora, V. Ferragut, B. Guamis and A.J. TrujilloFood Hydrocolloids 29 (1) 135 (2012)
https://doi.org/10.1016/j.foodhyd.2012.02.012
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 GenotFood & Function 3 (12) 1302 (2012)
https://doi.org/10.1039/c2fo30031a
Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsions
Cécile Vors, Perrine Capolino, Clémence Guérin, et al.Food & Function 3 (5) 537 (2012)
https://doi.org/10.1039/c2fo10248j
Redox proteomics of fat globules unveils broad protein lactosylation and compositional changes in milk samples subjected to various technological procedures
Simona Arena, Giovanni Renzone, Gianfranco Novi and Andrea ScaloniJournal of Proteomics 74 (11) 2453 (2011)
https://doi.org/10.1016/j.jprot.2011.01.002
Composition of bovine milk fat globules by confocal Raman microscopy
Sophie Gallier, Keith C. Gordon, Rafael Jiménez-Flores and David W. EverettInternational Dairy Journal 21 (6) 402 (2011)
https://doi.org/10.1016/j.idairyj.2011.01.008
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
Influence of processing and κ-carrageenan on properties of whipping cream
R. Kováčová, J. Štětina and L. ČurdaJournal of Food Engineering 99 (4) 471 (2010)
https://doi.org/10.1016/j.jfoodeng.2010.02.010
Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions
Like Mao, Jia Yang, Duoxia Xu, Fang Yuan and Yanxiang GaoJournal of Dispersion Science and Technology 31 (7) 986 (2010)
https://doi.org/10.1080/01932690903224482
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. EverettJournal 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 EverettJournal of Agricultural and Food Chemistry 58 (7) 4250 (2010)
https://doi.org/10.1021/jf9032409
Surface Characterization of Bovine Milk Phospholipid Monolayers by Langmuir Isotherms and Microscopic Techniques
Sophie Gallier, Derek Gragson, Rafael Jiménez-Flores and David W. EverettJournal of Agricultural and Food Chemistry 58 (23) 12275 (2010)
https://doi.org/10.1021/jf102185a
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
Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
R. Kováčová, A. Synytsya and J. ŠtětinaCzech Journal of Food Sciences 27 (Special Issue 1) S4 (2009)
https://doi.org/10.17221/632-CJFS
Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment
D. Bermúdez‐Aguirre, R. Mawson and G.V. Barbosa‐CánovasJournal of Food Science 73 (7) (2008)
https://doi.org/10.1111/j.1750-3841.2008.00875.x
Speckle size, intensity and contrast measurement application in micron-size particle concentration assessment
D. ChiceaThe European Physical Journal Applied Physics 40 (3) 305 (2007)
https://doi.org/10.1051/epjap:2007163
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
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
Advanced Dairy Chemistry Volume 2 Lipids
T. Huppertz and A. L. KellyAdvanced Dairy Chemistry Volume 2 Lipids 173 (2006)
https://doi.org/10.1007/0-387-28813-9_5
Granulométrie des globules gras du lait humain
Marie-Caroline Michalski, Valérie Briard and Patrice PoulainCahiers de Nutrition et de Diététique 41 (4) 239 (2006)
https://doi.org/10.1016/S0007-9960(06)70633-2
Does homogenization affect the human health properties of cow's milk?
Marie-Caroline Michalski and Caroline JanuelTrends in Food Science & Technology 17 (8) 423 (2006)
https://doi.org/10.1016/j.tifs.2006.02.004
Size Distribution of Fat Globules in Human Colostrum, Breast Milk, and Infant Formula
M.C. Michalski, V. Briard, F. Michel, F. Tasson and P. PoulainJournal of Dairy Science 88 (6) 1927 (2005)
https://doi.org/10.3168/jds.S0022-0302(05)72868-X
Effect of Pressure and Fat Content on Particle Sizes in Microfluidized Milk
D.W. Olson, C.H. White and R.L. RichterJournal of Dairy Science 87 (10) 3217 (2004)
https://doi.org/10.3168/jds.S0022-0302(04)73457-8
The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage
Jaap M. EversInternational Dairy Journal 14 (9) 747 (2004)
https://doi.org/10.1016/j.idairyj.2004.01.006
Cryo-TEM of isolated milk fat globule membrane structures in cream
Rianne Waninge, Evelin Kalda, Marie Paulsson, Tommy Nylander and Björn BergenståhlPhys. Chem. Chem. Phys. 6 (7) 1518 (2004)
https://doi.org/10.1039/B314613H
Influence of feed composition on stability of fat globules during pumping of raw milk
L. Wiking, L. Björck and J.H. NielsenInternational Dairy Journal 13 (10) 797 (2003)
https://doi.org/10.1016/S0958-6946(03)00110-9