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Analytical advances in the determinations of dietary sphingolipids in milk, dairy products, and infant formula and impacts on human health
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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
Enrichment optimization of Milk Fat Globule Membrane extracts from buttermilk using Response Surface Methodology
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
Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids
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. Kilcawley Foods 10(10) 2315 (2021) https://doi.org/10.3390/foods10102315
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 Pinotti Foods 9(9) 1251 (2020) https://doi.org/10.3390/foods9091251
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
Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics
Tommy Nylander, Thomas Arnebrant, Marité Cárdenas, Martin Bos and Peter Wilde Food Emulsifiers and Their Applications 101 (2019) https://doi.org/10.1007/978-3-030-29187-7_5
Oligosaccharides, polyamines and sphingolipids in ruminant milk
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
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 Fontecha International Journal of Molecular Sciences 18(3) 605 (2017) https://doi.org/10.3390/ijms18030605
The interfacial properties of various milk fat globule membrane components using Langmuir isotherms
Milk fat components with potential anticancer activity—a review
Luis M. Rodríguez-Alcalá, M. Pilar Castro-Gómez, Lígia L. Pimentel and Javier Fontecha Bioscience Reports 37(6) (2017) https://doi.org/10.1042/BSR20170705
Quantification of MFGM proteins in buttermilk and butter serum by means of a stain free SDS-PAGE method
The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
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‐Luron European Journal of Lipid Science and Technology 117(10) 1500 (2015) https://doi.org/10.1002/ejlt.201500025
Bhavbhuti M. Mehta 1 (2015) https://doi.org/10.1007/978-3-642-41609-5_31-1
Effect of pulsed electric field processing on the functional properties of bovine milk
Safety and Tolerance Evaluation of Milk Fat Globule Membrane-Enriched Infant Formulas: A Randomized Controlled Multicenter Non-Inferiority Trial in Healthy Term Infants
Characterization of sheep milk fat globule proteins by two-dimensional polyacrylamide gel electrophoresis/mass spectrometry and generation of a reference map
Determination of phospholipids in milk samples by means of hydrophilic interaction liquid chromatography coupled to evaporative light scattering and mass spectrometry detection
Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins
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
Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids
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. Ducret Journal of Dairy Science 92(6) 2524 (2009) https://doi.org/10.3168/jds.2008-1725
Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk
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
On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy
Morphometric analysis of fat globules in ewe's milk and correlation with qualitative parameters
Mina Martini, Cosima Scolozzi, Francesca Cecchi and Francesca Abramo Italian 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