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All issues Lait, 84 3 (2004) 269-283 Article references

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In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. II. Upper digestive tract digestion

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Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

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Effect of heating on the distribution of transforming growth factor-β2 in bovine milk

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Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: Effect of heat treatment

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In Vitro Digestion of β-Lactoglobulin Fibrils Formed by Heat Treatment at Low pH

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Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical–chemical properties

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Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk

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Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy

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