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Effects of different sterilization methods on milk quality: a comparative analysis
Effects of changes in homogenisation sequence and stage for sheep milk on physicochemical and microbiological properties and consumer acceptance of kefir
Dairy Foods: A Matrix for Human Health and Precision Nutrition—The relevance of a potential bioactive ingredient; The milk fat globule membrane
Leia Wilmot, Celeste Miller, Isha Patil, Alan L. Kelly and Rafael Jimenez-Flores Journal of Dairy Science 108(4) 3109 (2025) https://doi.org/10.3168/jds.2024-25412
Proteomics and surface free fatty acid analysis of milk fat globules in spray- and freeze-dried bovine, goat, and horse milk powders
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The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios
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Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs
Natalie G. Ahlborn, Carlos A. Montoya, Suzanne M. Hodgkinson, Anant Dave, Aiqian Ye, Linda M. Samuelsson, Nicole C. Roy and Warren C. McNabb Food Hydrocolloids 137 108380 (2023) https://doi.org/10.1016/j.foodhyd.2022.108380
Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta
Judit Tormási and László Abrankó International Journal of Food Science & Technology 58(12) 6330 (2023) https://doi.org/10.1111/ijfs.16741
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
Concentration of milk oxylipins after heat and homogenization treatments
Caroline Thum, Amanda Cirelli, Yurika Otoki, Gulustan Ozturk, Ameer Y. Taha, Warren C. McNabb, Nicole C. Roy and Juliana Maria Leite Nobrega de Moura Bell Frontiers in Food Science and Technology 3 (2023) https://doi.org/10.3389/frfst.2023.1027418
Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique
Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream
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
Effect of different types and concentrations of salts added to
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cheese on texture, sensory, and physiochemical characteristics
Ivette Karina Ramírez‐Rivas, Néstor Gutiérrez‐Méndez, Ana Luisa Rentería‐Monterrubio, Rogelio Sánchez‐Vega, Juan Manuel Tirado‐Gallegos, Eduardo Santellano‐Estrada and América Chávez‐Martínez Journal of Food Processing and Preservation 46(4) (2022) https://doi.org/10.1111/jfpp.16336
Effects of Changes in Homogenization Sequence and Temperature for Milk on Physicochemical Properties of Yoghurt
Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process
Joshua Oladapo Ibitoye, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P. Trzcinski and Thi Thanh Que Phan Foods 10(7) 1534 (2021) https://doi.org/10.3390/foods10071534
Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis
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Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat
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Fatma Ali, Kangming Tian, Xuhui Liu, Dima Atehli and Jianming Wang International Journal of Dairy Technology 74(1) 63 (2021) https://doi.org/10.1111/1471-0307.12733
Effect of pasteurization on the enzymatic cross-linking of milk proteins by microbial transglutaminase in view of milk fat globule membrane isolation
Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model
Disulfide bond formation is not crucial for the heat-induced interaction between β-lactoglobulin and milk fat globule membrane proteins
Steffen F. Hansen, Søren D. Nielsen, Jan T. Rasmusen, Lotte B. Larsen and Lars Wiking Journal of Dairy Science 103(7) 5874 (2020) https://doi.org/10.3168/jds.2019-18066
Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods
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
Symposium review: Fat globules in milk and their structural modifications during gastrointestinal digestion
Evaluation of the effects of mild heat in bovine milk by time resolved fluorescence
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Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment
Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
Effect of high pressure treatment on the antirotaviral activity of bovine and ovine dairy by-products and bioactive milk proteins
José Antonio Parrón, Daniel Ripollés, Fanny Navarro, Sergio José Ramos, María Dolores Pérez, Miguel Calvo and Lourdes Sánchez Innovative Food Science & Emerging Technologies 48 265 (2018) https://doi.org/10.1016/j.ifset.2018.07.007
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, Sameh A. Korma, Ahmed H. Mousa, Hamada M. Hassan, Qingzhe Jin and Xingguo Wang LWT 90 424 (2018) https://doi.org/10.1016/j.lwt.2017.12.058
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
Effect of heat treatment and pH on the efficiency of micro-diafiltration for the separation of native fat globules from cream in butter production
Antirotaviral Activity of Bovine and Ovine Dairy Byproducts
José Antonio Parrón, Daniel Ripollés, María Dolores Pérez, Miguel Calvo, Jan Trige Rasmussen and Lourdes Sánchez Journal of Agricultural and Food Chemistry 65(21) 4280 (2017) https://doi.org/10.1021/acs.jafc.7b01059
Modulating fat digestion through food structure design
Effect of processing of cow milk by high pressures under conditions up to 900 MPa on the composition of neutral, polar lipids and fatty acids
L.M. Rodríguez-Alcalá, P. Castro-Gómez, X. Felipe, L. Noriega and J. Fontecha LWT - Food Science and Technology 62(1) 265 (2015) https://doi.org/10.1016/j.lwt.2014.12.052
The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen and Siv B. Skeie Journal of Dairy Science 98(9) 5829 (2015) https://doi.org/10.3168/jds.2014-9039
Pulsed electric field processing preserves the antiproliferative activity of the milk fat globule membrane on colon carcinoma cells
The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion
A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration
Jelena Miocinovic, Thien Le Trung, Eveline Fredrick, Paul Van der Meeren, Predrag Pudja and Koen Dewettinck Food Science and Technology International 20(6) 441 (2014) https://doi.org/10.1177/1082013213489566
The antiproliferative properties of the milk fat globule membrane are affected by extensive heating