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Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage
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Investigating Milk Fat Globule Structure, Size, and Functionality after Thermal Processing and Homogenization of Human Milk
Gulustan Ozturk, Bruna Paviani, Rewa Rai, Randall C. Robinson, Sierra D. Durham, Mara I. Baller, Aidong Wang, Nitin Nitin and Daniela Barile Foods 13(8) 1242 (2024) https://doi.org/10.3390/foods13081242
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 Bosschaart Food Research International 198 115282 (2024) https://doi.org/10.1016/j.foodres.2024.115282
Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale
Shruti Lalwani, Frida Lewerentz, Andreas Håkansson, Richard Löfgren, Johan Eriksson, Marie Paulsson and Maria Glantz International Dairy Journal 153 105901 (2024) https://doi.org/10.1016/j.idairyj.2024.105901
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
Features of Light Scattering in Turbid Media As Modeled for Two-Component Emulsions
A. V. Shkirin, N. V. Suyazov, S. N. Chirikov, L. L. Chaikov, M. A. Shermeneva and S. V. Gudkov Physics of Wave Phenomena 32(4) 280 (2024) https://doi.org/10.3103/S1541308X24700274
Microwave vacuum drying of dairy cream: Processing, reconstitution, and whipping properties of a novel dairy product
Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese
Impact of varying levels of pasture allowance on the nutritional quality and functionality of milk throughout lactation
Mark Timlin, Ellen Fitzpatrick, Kieran McCarthy, John T. Tobin, Eoin G. Murphy, Karina M. Pierce, John P. Murphy, Deirdre Hennessy, Michael O'Donovan, Niamh Harbourne, André Brodkorb and Tom F. O'Callaghan Journal of Dairy Science 106(10) 6597 (2023) https://doi.org/10.3168/jds.2022-22921
Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels
Solid Particle Swarm Measurement in Jet Fuel Based on Mie Scattering Theory and Extinction Method
Limin He, Heng Wu, Jifeng Li, Bingqiang Li, Yulai Sun, Peng Jiang, Xiaoxu Wang and Guanyu Lin Sensors 23(5) 2837 (2023) https://doi.org/10.3390/s23052837
Observation of a temperature dependent anomaly in the UV translucency of milk useful for UV-C preservation techniques
Jaayke L. Fiege, Benedikt Woll, Stefan Hebig, Alexandra Dabrowski, Volker Gräf, Elke Walz, Stefan Nöbel, Katrin Schrader and Mario Stahl Scientific Reports 13(1) (2023) https://doi.org/10.1038/s41598-023-49124-y
Similar but not equal – A study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream
Max Blankart, Birgit Hetzer and Jörg Hinrichs International Dairy Journal 139 105562 (2023) https://doi.org/10.1016/j.idairyj.2022.105562
Valéria Santos, Júlia Francisquini, Tatiana Santos Lima, Natalia Casas Mesa, Luiz Fernando Cappa De Oliveira, Rodrigo Stephani, Antônio Fernandes de Carvalho and Ítalo T. Perrone (2023) https://doi.org/10.2139/ssrn.4462707
Shruti Lalwani, Frida Lewerentz, Andreas Håkansson, Richard Löfgren, Johan Eriksson, Marie Paulsson and Maria Glantz (2023) https://doi.org/10.2139/ssrn.4621480
Variation in milk fat globule size and composition: A source of bioactives for human health
Glycoproteomic and Lipidomic Characterization of Industrially Produced Whey Protein Phospholipid Concentrate with Emphasis on Antimicrobial Xanthine Oxidase, Oxylipins and Small Milk Fat Globules
Gulustan Ozturk, Nuanyi Liang, Mrittika Bhattacharya, Randall C. Robinson, Shalini Shankar, Yu-Ping Huang, Bruna Paviani, Ameer Y. Taha and Daniela Barile Dairy 3(2) 277 (2022) https://doi.org/10.3390/dairy3020022
Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream
Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
E. Reale, S. Govindasamy-Lucey, Y. Lu, M.E. Johnson, J.J. Jaeggi, M. Molitor and J.A. Lucey Journal of Dairy Science 105(12) 9367 (2022) https://doi.org/10.3168/jds.2022-22012
Non-destructive assessment of milk quality using pulsed UV photoacoustic, fluorescence and near FTIR spectroscopy
Structural changes in milk from different species during gastric digestion in piglets
Debashree Roy, Paul J. Moughan, Aiqian Ye, Suzanne M. Hodgkinson, Natascha Stroebinger, Siqi Li, Anant C. Dave, Carlos A. Montoya and Harjinder Singh Journal of Dairy Science 105(5) 3810 (2022) https://doi.org/10.3168/jds.2021-21388
Prediction of size distribution in dairy cream homogenization
Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality
Ran Feng, Sylvain Barjon, Frans W.J. van den Berg, Søren Kristian Lillevang and Lilia Ahrné Journal of Food Engineering 309 110690 (2021) https://doi.org/10.1016/j.jfoodeng.2021.110690
Digital analysis of polydiacetylene quality tags for contactless monitoring of milk
Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese
M. Brighenti, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson and J.A. Lucey Journal of Dairy Science 104(10) 10500 (2021) https://doi.org/10.3168/jds.2021-20338
Effects of Human, Caprine, and Bovine Milk Fat Globules on Microbiota Adhesion and Gut Microecology
Yunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, Changmo Li, Xingguo Wang and Shuo Wang Journal of Agricultural and Food Chemistry 69(34) 9778 (2021) https://doi.org/10.1021/acs.jafc.1c01801
Dairy Processing Affects the Gut Digestion and Microecology by Changing the Structure and Composition of Milk Fat Globules
Xinyun Zhou, Hadiatullah Hadiatullah, Ting Guo, Yunping Yao, Changmo Li and Xingguo Wang Journal of Agricultural and Food Chemistry 69(35) 10194 (2021) https://doi.org/10.1021/acs.jafc.1c04482
Inactivation of E. coli and L. innocua in milk by a thin film UV-C reactor modified with flow guiding elements (FGE)
Sıla Barut Gök, Eva Vetter, Lisa Kromm, Edgar Hansjosten, Andreas Hensel, Volker Gräf and Mario Stahl International Journal of Food Microbiology 343 109105 (2021) https://doi.org/10.1016/j.ijfoodmicro.2021.109105
Understanding the Effect of Homogenization Pressure on Emulsion and Foam Properties of Aerosol Whipping Cream
The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream
Max Blankart, Sandra Hasenfuss, Alina Rupprecht, Claudia Oellig, Wolfgang Schwack, Michael Granvogl and Jörg Hinrichs International Dairy Journal 119 104989 (2021) https://doi.org/10.1016/j.idairyj.2021.104989
Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream
Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis
Alena Smirnova, Georgii Konoplev, Nikolay Mukhin, Oksana Stepanova and Ulrike Steinmann Journal of Composites Science 4(4) 151 (2020) https://doi.org/10.3390/jcs4040151
Microfiltration of raw milk for production of high-purity milk fat globule membrane material
Steffen F. Hansen, Sean A. Hogan, John Tobin, Jan T. Rasmussen, Lotte B. Larsen and Lars Wiking Journal of Food Engineering 276 109887 (2020) https://doi.org/10.1016/j.jfoodeng.2019.109887
The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese
E. Reale, S. Govindasamy-Lucey, M.E. Johnson, J.J. Jaeggi, M. Molitor, Y. Lu and J.A. Lucey Journal of Dairy Science 103(11) 9906 (2020) https://doi.org/10.3168/jds.2020-18713
Technical emulsifiers in aerosol whipping cream – Compositional variations in the emulsifier affecting emulsion and foam properties
Max Blankart, Caroline Kratzner, Katharina Link, Claudia Oellig, Wolfgang Schwack and Jörg Hinrichs International Dairy Journal 102 104578 (2020) https://doi.org/10.1016/j.idairyj.2019.104578
Milk fat globule size development in the mammary epithelial cell: a potential role for ether phosphatidylethanolamine
Colin Veenstra, Anki Lenferink, Wilma Petersen, Wiendelt Steenbergen and Nienke Bosschaart Biomedical Optics Express 10(8) 4059 (2019) https://doi.org/10.1364/BOE.10.004059
Revisiting dispersible milk-drug tablets as a solid lipid formulation in the context of digestion
Syaza Y. Binte Abu Bakar, Malinda Salim, Andrew J. Clulow, Adrian Hawley and Ben J. Boyd International Journal of Pharmaceutics 554 179 (2019) https://doi.org/10.1016/j.ijpharm.2018.10.069
Thermal and structural changes of pasteurized milk fat globules during storage
Separation of Functional Molecules in Food by Membrane Technology
George Q. Chen, Thomas S.H. Leong, Sandra E. Kentish, Muthupandian Ashokkumar and Gregory J.O. Martin Separation of Functional Molecules in Food by Membrane Technology 267 (2019) https://doi.org/10.1016/B978-0-12-815056-6.00008-5
Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions
Marie Chevallier, Alain Riaublanc, Chantal Cauty, Pascaline Hamon, Florence Rousseau, Jonathan Thevenot, Christelle Lopez and Thomas Croguennec Colloids and Surfaces A: Physicochemical and Engineering Aspects 563 217 (2019) https://doi.org/10.1016/j.colsurfa.2018.12.001
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk
Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese
M. Brighenti, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson and J.A. Lucey Journal of Dairy Science 101(8) 6762 (2018) https://doi.org/10.3168/jds.2018-14391
Adaptive polarization-difference transient imaging for depth estimation in scattering media
Determination of optical coefficients of tofu using spatially resolved diffuse reflectance at 633 nm
Yoshito Saito, Keiji Konagaya, Tetsuhito Suzuki and Naoshi Kondo Engineering in Agriculture, Environment and Food 11(1) 38 (2018) https://doi.org/10.1016/j.eaef.2017.12.001
Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects
Native casein micelles as nanocarriers for β‐carotene: pH‐and temperature‐induced opening of the micellar structure
Henrike Moeller, Dierk Martin, Katrin Schrader, Wolfgang Hoffmann and Peter Chr. Lorenzen International Journal of Food Science & Technology 52(5) 1122 (2017) https://doi.org/10.1111/ijfs.13387
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari SpringerBriefs in Food, Health, and Nutrition, Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products 5 (2016) https://doi.org/10.1007/978-3-319-23877-7_2
Noninvasive particle sizing using camera-based diffuse reflectance spectroscopy
Otto Højager Attermann Abildgaard, Jeppe Revall Frisvad, Viggo Falster, et al. Applied Optics 55(14) 3840 (2016) https://doi.org/10.1364/AO.55.003840
The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming
M. Nemati, S. Kenjeres, H. P. Urbach and N. Bhattacharya Journal of Applied Physics 119(17) (2016) https://doi.org/10.1063/1.4948297
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari SpringerBriefs in Food, Health, and Nutrition, Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products 1 (2016) https://doi.org/10.1007/978-3-319-23877-7_1
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari SpringerBriefs in Food, Health, and Nutrition, Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products 11 (2016) https://doi.org/10.1007/978-3-319-23877-7_3
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari SpringerBriefs 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
The Macrostructure of Milk Lipids: The Fat Globules
Non-Invasive Assessment of Dairy Products Using Spatially Resolved Diffuse Reflectance Spectroscopy
Otto H. A. Abildgaard, Faisal Kamran, Anders B. Dahl, Jacob L. Skytte, Frederik D. Nielsen, Carsten L. Thomsen, Peter E. Andersen, Rasmus Larsen and Jeppe R. Frisvad Applied Spectroscopy 69(9) 1096 (2015) https://doi.org/10.1366/14-07529
Motion analysis and removal in intensity variation based OCT angiography