Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

Handbook of Ultrasonics and Sonochemistry

Jayani Chandrapala
Handbook of Ultrasonics and Sonochemistry 1 (2015)
DOI: 10.1007/978-981-287-470-2_66-1
See this article

The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage

Jaap M. Evers
International Dairy Journal 14 (9) 747 (2004)
DOI: 10.1016/j.idairyj.2004.01.006
See this article

Redox proteomics of fat globules unveils broad protein lactosylation and compositional changes in milk samples subjected to various technological procedures

Simona Arena, Giovanni Renzone, Gianfranco Novi and Andrea Scaloni
Journal of Proteomics 74 (11) 2453 (2011)
DOI: 10.1016/j.jprot.2011.01.002
See this article

Does homogenization affect the human health properties of cow's milk?

Marie-Caroline Michalski and Caroline Januel
Trends in Food Science & Technology 17 (8) 423 (2006)
DOI: 10.1016/j.tifs.2006.02.004
See this article

Influence of processing and κ-carrageenan on properties of whipping cream

R. Kováčová, J. Štětina and L. Čurda
Journal of Food Engineering 99 (4) 471 (2010)
DOI: 10.1016/j.jfoodeng.2010.02.010
See this article

Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk

A. Zamora, V. Ferragut, B. Guamis and A.J. Trujillo
Food Hydrocolloids 29 (1) 135 (2012)
DOI: 10.1016/j.foodhyd.2012.02.012
See this article

Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing

Thakshila S. Balasuriya, Lydia Ong, Sally L. Gras and Raymond R. Dagastine
RSC Advances 2 (6) 2384 (2012)
DOI: 10.1039/c2ra00844k
See this article

Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsions

Cécile Vors, Perrine Capolino, Clémence Guérin, et al.
Food & Function 3 (5) 537 (2012)
DOI: 10.1039/c2fo10248j
See this article

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)
DOI: 10.1039/C5RA08247A
See this article

Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Marie-Caroline Michalski
European Journal of Lipid Science and Technology 111 (5) 413 (2009)
DOI: 10.1002/ejlt.200800254
See this article

Granulométrie des globules gras du lait humain

Marie-Caroline Michalski, Valérie Briard and Patrice Poulain
Cahiers de Nutrition et de Diététique 41 (4) 239 (2006)
DOI: 10.1016/S0007-9960(06)70633-2
See this article

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)
DOI: 10.1007/978-3-319-23877-7_6
See this article

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, et al.
LWT 90 424 (2018)
DOI: 10.1016/j.lwt.2017.12.058
See this article

Effects of Microfiltration Combined with Ultrasonication on Shelf Life and Bioactive Protein of Skim Milk

Wenjin Zhang, Yaowei Liu, Zhibin Li, Shu Xu, Jie Zhang, Kasper Hettinga and Peng Zhou
Ultrasonics Sonochemistry 105668 (2021)
DOI: 10.1016/j.ultsonch.2021.105668
See this article

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Osman Gul, Ilyas Atalar, Mustafa Mortas and Muhammet Dervisoglu
International Journal of Dairy Technology 71 73 (2018)
DOI: 10.1111/1471-0307.12503
See this article

The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese

Lydia Ong, Paolo D’Incecco, Luisa Pellegrino, et al.
Food Biophysics 15 (1) 85 (2020)
DOI: 10.1007/s11483-019-09606-x
See this article

Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion

Hernan Brice Kenmogne-Domguia, Anne Meynier, Michèle Viau, Geneviève Llamas and Claude Genot
Food & Function 3 (12) 1302 (2012)
DOI: 10.1039/c2fo30031a
See this article

Characterization of size and composition of milk fat globules from Sarda and Saanen dairy goats

S. Pisanu, G. Marogna, D. Pagnozzi, et al.
Small Ruminant Research 109 (2-3) 141 (2013)
DOI: 10.1016/j.smallrumres.2012.07.024
See this article

Particle size distribution and lipid composition of skim milk lipid material

A. Jhanwar and R.E. Ward
International Dairy Journal 36 (2) 110 (2014)
DOI: 10.1016/j.idairyj.2014.01.010
See this article

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

Ketsia Raynal-Ljutovac, Jérome Bouvier, Constance Gayet, et al.
Oléagineux, Corps gras, Lipides 18 (6) 324 (2011)
DOI: 10.1051/ocl.2011.0415
See this article

Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility

Erik Ayala-Bribiesca, Martine Lussier, Denise Chabot, Sylvie L. Turgeon and Michel Britten
International Dairy Journal 53 1 (2016)
DOI: 10.1016/j.idairyj.2015.09.002
See this article

Cryo-TEM of isolated milk fat globule membrane structures in cream

Rianne Waninge, Evelin Kalda, Marie Paulsson, Tommy Nylander and Björn Bergenståhl
Phys. Chem. Chem. Phys. 6 (7) 1518 (2004)
DOI: 10.1039/B314613H
See this article

Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

Like Mao, Jia Yang, Duoxia Xu, Fang Yuan and Yanxiang Gao
Journal of Dispersion Science and Technology 31 (7) 986 (2010)
DOI: 10.1080/01932690903224482
See this article

Handbook of Ultrasonics and Sonochemistry

Jayani Chandrapala
Handbook of Ultrasonics and Sonochemistry 1287 (2016)
DOI: 10.1007/978-981-287-278-4_66
See this article

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

M.C. Michalski, C. Genot, C. Gayet, et al.
Progress in Lipid Research 52 (4) 354 (2013)
DOI: 10.1016/j.plipres.2013.04.004
See this article

Non-Bovine Milk and Milk Products

T. Huppertz
Non-Bovine Milk and Milk Products 187 (2016)
DOI: 10.1016/B978-0-12-803361-6.00008-9
See this article

The effect of sonication and high pressure homogenisation on the properties of pure cream

Jayani Chandrapala, Lydia Ong, Bogdan Zisu, et al.
Innovative Food Science & Emerging Technologies 33 298 (2016)
DOI: 10.1016/j.ifset.2015.11.023
See this article

Effect of ultrasonic homogenization on the Vis/NIR bulk optical properties of milk

Ben Aernouts, Robbe Van Beers, Rodrigo Watté, et al.
Colloids and Surfaces B: Biointerfaces 126 510 (2015)
DOI: 10.1016/j.colsurfb.2015.01.004
See this article

Influence of feed composition on stability of fat globules during pumping of raw milk

L. Wiking, L. Björck and J.H. Nielsen
International Dairy Journal 13 (10) 797 (2003)
DOI: 10.1016/S0958-6946(03)00110-9
See this article

Speckle size, intensity and contrast measurement application in micron-size particle concentration assessment

D. Chicea
The European Physical Journal Applied Physics 40 (3) 305 (2007)
DOI: 10.1051/epjap:2007163
See this article

Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese

Kevin C. Deegan and Paul L. H. McSweeney
Dairy Science & Technology 93 (6) 641 (2013)
DOI: 10.1007/s13594-013-0139-0
See this article

Composition of bovine milk fat globules by confocal Raman microscopy

Sophie Gallier, Keith C. Gordon, Rafael Jiménez-Flores and David W. Everett
International Dairy Journal 21 (6) 402 (2011)
DOI: 10.1016/j.idairyj.2011.01.008
See this article

Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems

Charitha J. Gamlath, Thomas S.H. Leong, Muthupandian Ashokkumar and Gregory J.O. Martin
Food Hydrocolloids 109 106103 (2020)
DOI: 10.1016/j.foodhyd.2020.106103
See this article

Thermal and storage properties of milk fat globules treated with different homogenisation pressures

Qingxi Ren, Qiming Li, Haiyan Liu and Ying Ma
International Dairy Journal 110 104725 (2020)
DOI: 10.1016/j.idairyj.2020.104725
See this article

Milk fat: opportunities, challenges and innovation

Maneesha S. Mohan, Tom F. O’Callaghan, Phil Kelly and Sean A. Hogan
Critical Reviews in Food Science and Nutrition 61 (14) 2411 (2021)
DOI: 10.1080/10408398.2020.1778631
See this article

Effect of Pressure and Fat Content on Particle Sizes in Microfluidized Milk

D.W. Olson, C.H. White and R.L. Richter
Journal of Dairy Science 87 (10) 3217 (2004)
DOI: 10.3168/jds.S0022-0302(04)73457-8
See this article

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)
DOI: 10.1002/ejlt.200700119
See this article

Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

D. Bermúdez-Aguirre, R. Mawson and G.V. Barbosa-Cánovas
Journal of Food Science 73 (7) E325 (2008)
DOI: 10.1111/j.1750-3841.2008.00875.x
See this article

Size Distribution of Fat Globules in Human Colostrum, Breast Milk, and Infant Formula

M.C. Michalski, V. Briard, F. Michel, F. Tasson and P. Poulain
Journal of Dairy Science 88 (6) 1927 (2005)
DOI: 10.3168/jds.S0022-0302(05)72868-X
See this article

Advanced Dairy Chemistry Volume 2 Lipids

T. Huppertz and A. L. Kelly
Advanced Dairy Chemistry Volume 2 Lipids 173 (2006)
DOI: 10.1007/0-387-28813-9_5
See this article

Science and technology of cultured cream products: A review

Judith A. Narvhus, Nina Østby and Roger K. Abrahamsen
International Dairy Journal 93 57 (2019)
DOI: 10.1016/j.idairyj.2019.01.011
See this article

Thermal and structural changes of pasteurized milk fat globules during storage

Qingxi Ren, Lin Li, Olayemi Eyituoyo Dudu and Ying Ma
Food Bioscience 28 27 (2019)
DOI: 10.1016/j.fbio.2018.12.002
See this article

Dairy structures and physiological responses: a matter of gastric digestion

Ana-Isabel Mulet-Cabero, Alan R. Mackie, André Brodkorb and Peter J. Wilde
Critical Reviews in Food Science and Nutrition 60 (22) 3737 (2020)
DOI: 10.1080/10408398.2019.1707159
See this article

On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy

Marie-Caroline Michalski
British Journal of Nutrition 97 (4) 598 (2007)
DOI: 10.1017/S0007114507657900
See this article

Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods

Jayani Chandrapala, Gregory J.O. Martin, Sandra E. Kentish and Muthupandian Ashokkumar
Ultrasonics Sonochemistry 21 (5) 1658 (2014)
DOI: 10.1016/j.ultsonch.2014.04.006
See this article

Advanced Dairy Chemistry, Volume 2

T. Huppertz, T. Uniacke-Lowe and A. L. Kelly
Advanced Dairy Chemistry, Volume 2 133 (2020)
DOI: 10.1007/978-3-030-48686-0_5
See this article

Advanced Dairy Chemistry, Volume 2

D. Oliveira and J. A. O’Mahony
Advanced Dairy Chemistry, Volume 2 169 (2020)
DOI: 10.1007/978-3-030-48686-0_6
See this article

Bioaccessibility and Digestibility of Lipids from Food

A. -I. Mulet-Cabero and A. Brodkorb
Bioaccessibility and Digestibility of Lipids from Food 133 (2021)
DOI: 10.1007/978-3-030-56909-9_8
See this article

Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route

Kilian Daffner, Lydia Ong, Eric Hanssen, Sally Gras and Tom Mills
Food Hydrocolloids 118 106642 (2021)
DOI: 10.1016/j.foodhyd.2021.106642
See this article

The effect of adding phospholipids before homogenization on the properties of milk fat globules

Naiyan Lu, Jiyue Wang, Zhe Chen, et al.
LWT 146 111659 (2021)
DOI: 10.1016/j.lwt.2021.111659
See this article

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)
DOI: 10.1021/jf9032409
See this article