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Effects of changes in homogenisation sequence and stage for sheep milk on physicochemical and microbiological properties and consumer acceptance of kefir
Dairy Foods: A Matrix for Human Health and Precision Nutrition—The relevance of a potential bioactive ingredient; The milk fat globule membrane
Leia Wilmot, Celeste Miller, Isha Patil, Alan L. Kelly and Rafael Jimenez-Flores Journal of Dairy Science 108(4) 3109 (2025) https://doi.org/10.3168/jds.2024-25412
Proteomics and surface free fatty acid analysis of milk fat globules in spray- and freeze-dried bovine, goat, and horse milk powders
Shichu Zhou, Xin Zhang, Rongbo Fan, Jun Wang, Rongwei Han, Dengpan Bu and Yongxin Yang Journal of Dairy Science 108(3) 2303 (2025) https://doi.org/10.3168/jds.2024-25868
Effects of homogenization and heat treatment on camel milk: Physicochemical properties, microstructure, and digestibility in infants
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 Cheong Critical Reviews in Food Science and Nutrition 64(33) 12336 (2024) https://doi.org/10.1080/10408398.2023.2249992
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt
Lipidomic and Proteomic Profiling of the Milk Fat Globule Membrane from Different Industrial By-Products of the Butter and Butter Oil Manufacturing Process
Concentration of milk oxylipins after heat and homogenization treatments
Caroline Thum, Amanda Cirelli, Yurika Otoki, Gulustan Ozturk, Ameer Y. Taha, Warren C. McNabb, Nicole C. Roy and Juliana Maria Leite Nobrega de Moura Bell Frontiers in Food Science and Technology 3 (2023) https://doi.org/10.3389/frfst.2023.1027418
Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs
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 Minjarez Journal of Food Processing and Preservation 2023 1 (2023) https://doi.org/10.1155/2023/6875570
Zhiping Pu, Lina Zhang, Kai Zhang, Mengyu Han, Yanmei Hou, Yiqing Zhao and Peng Zhou (2023) https://doi.org/10.2139/ssrn.4668886
Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product
Mustapha Najib, Fabrice Bray, Simon Khelissa, Stephanie Flament, Elodie Richard, Khaled El Omari, Christian Rolando, Guillaume Delaplace, Monzer Hamze and Nour-Eddine Chihib International Dairy Journal 124 105150 (2022) https://doi.org/10.1016/j.idairyj.2021.105150
The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk
Anna Garczewska-Murzyn, Katarzyna Kiełczewska and Michał Smoczyński European Food Research and Technology 248(10) 2629 (2022) https://doi.org/10.1007/s00217-022-04075-y
Effects of Changes in Homogenization Sequence and Temperature for Milk on Physicochemical Properties of Yoghurt
Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream
Effect of different types and concentrations of salts added to
Requeson
cheese on texture, sensory, and physiochemical characteristics
Ivette Karina Ramírez‐Rivas, Néstor Gutiérrez‐Méndez, Ana Luisa Rentería‐Monterrubio, Rogelio Sánchez‐Vega, Juan Manuel Tirado‐Gallegos, Eduardo Santellano‐Estrada and América Chávez‐Martínez Journal of Food Processing and Preservation 46(4) (2022) https://doi.org/10.1111/jfpp.16336
Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds
Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis
Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process
Joshua Oladapo Ibitoye, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P. Trzcinski and Thi Thanh Que Phan Foods 10(7) 1534 (2021) https://doi.org/10.3390/foods10071534
Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat
Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane
Fatma Ali, Kangming Tian, Xuhui Liu, Dima Atehli and Jianming Wang International Journal of Dairy Technology 74(1) 63 (2021) https://doi.org/10.1111/1471-0307.12733
Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model
Disulfide bond formation is not crucial for the heat-induced interaction between β-lactoglobulin and milk fat globule membrane proteins
Steffen F. Hansen, Søren D. Nielsen, Jan T. Rasmusen, Lotte B. Larsen and Lars Wiking Journal of Dairy Science 103(7) 5874 (2020) https://doi.org/10.3168/jds.2019-18066
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
Evaluation of the effects of mild heat in bovine milk by time resolved fluorescence
Mariana P. Brandao, Marina Gouvea Neto, Virgílio de Carvalho dos Anjos and Maria José V. Bell Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 219 457 (2019) https://doi.org/10.1016/j.saa.2019.04.079
Symposium review: Fat globules in milk and their structural modifications during gastrointestinal digestion
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 Yu LWT 115 108430 (2019) https://doi.org/10.1016/j.lwt.2019.108430
Effect of high pressure treatment on the antirotaviral activity of bovine and ovine dairy by-products and bioactive milk proteins
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 Sánchez Journal of Dairy Science 101(2) 912 (2018) https://doi.org/10.3168/jds.2017-13608
Effect of Cumin Essential Oil (Cuminum cyminum L.) on Milk Fat Globule Membrane Stability and Micro Structure Properties After Heat Treatment
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
Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions
Antirotaviral Activity of Bovine and Ovine Dairy Byproducts
José Antonio Parrón, Daniel Ripollés, María Dolores Pérez, Miguel Calvo, Jan Trige Rasmussen and Lourdes Sánchez Journal of Agricultural and Food Chemistry 65(21) 4280 (2017) https://doi.org/10.1021/acs.jafc.7b01059
Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality
Effect of processing of cow milk by high pressures under conditions up to 900 MPa on the composition of neutral, polar lipids and fatty acids
L.M. Rodríguez-Alcalá, P. Castro-Gómez, X. Felipe, L. Noriega and J. Fontecha LWT - Food Science and Technology 62(1) 265 (2015) https://doi.org/10.1016/j.lwt.2014.12.052
Pulsed electric field processing preserves the antiproliferative activity of the milk fat globule membrane on colon carcinoma cells
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. Skeie Journal of Dairy Science 98(9) 5829 (2015) https://doi.org/10.3168/jds.2014-9039
Microstructural and lipid composition changes in milk fat globules during milk powder manufacture
Yunping Yao, Guozhong Zhao, Xiaoqiang Zou, Lei Huang and Xingguo Wang RSC Advances 5(77) 62638 (2015) https://doi.org/10.1039/C5RA08247A
A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration
Jelena Miocinovic, Thien Le Trung, Eveline Fredrick, Paul Van der Meeren, Predrag Pudja and Koen Dewettinck Food Science and Technology International 20(6) 441 (2014) https://doi.org/10.1177/1082013213489566
The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion
In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion
Sophie Gallier, Jack Cui, Trent D. Olson, Shane M. Rutherfurd, Aiqian Ye, Paul J. Moughan and Harjinder Singh Food Chemistry 141(3) 3273 (2013) https://doi.org/10.1016/j.foodchem.2013.06.020