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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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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
The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion
Design of new lipids from bovine milk fat for baby nutrition
Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Gabriela Alves Macedo, Ana Paula Badan Ribeiro and Mirna Lúcia Gigante Critical Reviews in Food Science and Nutrition 62(1) 145 (2022) https://doi.org/10.1080/10408398.2020.1813073
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
Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics
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
Food Emulsifiers and Their Applications
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
Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing
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
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
Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential
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
Quantification of MFGM proteins in buttermilk and butter serum by means of a stain free SDS-PAGE method
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
Effects of lutein-enriched egg yolk in buttermilk or skimmed milk on serum lipids & lipoproteins of mildly hypercholesterolemic subjects
The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
Safety and Tolerance Evaluation of Milk Fat Globule Membrane-Enriched Infant Formulas: A Randomized Controlled Multicenter Non-Inferiority Trial in Healthy Term Infants
Claude Billeaud, Giuseppe Puccio, Elie Saliba, et al. Clinical Medicine Insights: Pediatrics 8 CMPed.S16962 (2014) https://doi.org/10.4137/CMPed.S16962
Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model
Haotian Zheng, Rafael Jiménez-Flores, Derek Gragson and David W. Everett Journal of Agricultural and Food Chemistry 62(14) 3236 (2014) https://doi.org/10.1021/jf500093p
Effect of pulsed electric field processing on the functional properties of bovine milk
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
Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids
Marcelade Rezende Costa, Xiomara Elizabeth Elias-Argote, Rafael Jiménez-Flores and Mirna Lúcia Gigante International Dairy Journal 20(9) 598 (2010) https://doi.org/10.1016/j.idairyj.2010.03.006
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
Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia
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
Distribution and fatty acid content of phospholipids from bovine milk and bovine milk fat globule membranes
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
Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
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
The milkfat globule membrane—compositional and structural changes post secretion by the mammary secretory cell