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Advances in isolation, composition, properties and applications of milk fat globule membrane proteins: A review
Mengting Xie, Wenying Yuan, Zhuhui Tian, Liang Tan, Hui Zhou, Qiao Yang, Lei Zhou, Wu Shan, Jie Luo and Xiankang Fan Food Research International 221 117422 (2025) https://doi.org/10.1016/j.foodres.2025.117422
Effects of changes in homogenisation sequence and stage for sheep milk on physicochemical and microbiological properties and consumer acceptance of kefir
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk
Gaurav Kr Deshwal, Liesbeth van der Meulen, Mark Fenelon, Laura G. Gómez-Mascaraque and Thom Huppertz Food Structure 43 100406 (2025) https://doi.org/10.1016/j.foostr.2025.100406
Comparison of HTST and UV-C treatments on the quality attributes of whole milk, skim milk, and whey protein concentrate
Proteomics and surface free fatty acid analysis of milk fat globules in spray- and freeze-dried bovine, goat, and horse milk powders
Shichu Zhou, Xin Zhang, Rongbo Fan, Jun Wang, Rongwei Han, Dengpan Bu and Yongxin Yang Journal of Dairy Science 108(3) 2303 (2025) https://doi.org/10.3168/jds.2024-25868
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
Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula
Zhengyan Wu, Shan Zheng, Xianwei Yuan, Yanqiao Ji, Hongbo Li, RenQing DuoJie, AngDan SuoNan, Hongjuan Li and Jinghua Yu International Journal of Dairy Technology 77(2) 497 (2024) https://doi.org/10.1111/1471-0307.13039
Veronica Gallo, María Señoráns, Pablo Jiménez-Barrios, María V. Calvo and JAVIER FONTECHA (2024) https://doi.org/10.2139/ssrn.4906567
The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios
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
Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt
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
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
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
Zhiping Pu, Lina Zhang, Kai Zhang, Mengyu Han, Yanmei Hou, Yiqing Zhao and Peng Zhou (2023) https://doi.org/10.2139/ssrn.4668886
Lipidomic and Proteomic Profiling of the Milk Fat Globule Membrane from Different Industrial By-Products of the Butter and Butter Oil Manufacturing Process
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
Requeson
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
Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment
Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane
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
Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat
Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis
Sandra Beyer Gregersen, Zachary James Glover, Lars Wiking, Adam Cohen Simonsen, Karina Bertelsen, Bent Pedersen, Kristian Raaby Poulsen, Ulf Andersen and Marianne Hammershøj Food Hydrocolloids 111 106269 (2021) https://doi.org/10.1016/j.foodhyd.2020.106269
Bioactives in bovine milk: chemistry, technology, and applications
Destructuring and restructuring of foods during gastric digestion
Qing Guo, Aiqian Ye, Harjinder Singh and Dérick Rousseau Comprehensive Reviews in Food Science and Food Safety 19(4) 1658 (2020) https://doi.org/10.1111/1541-4337.12558
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
Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model
Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
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
Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review
Evaluation of the effects of mild heat in bovine milk by time resolved fluorescence
Mariana P. Brandao, Marina Gouvea Neto, Virgílio de Carvalho dos Anjos and Maria José V. Bell Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 219 457 (2019) https://doi.org/10.1016/j.saa.2019.04.079
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
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
Rennet coagulation properties of milk in the presence of MFGM fragments isolated from raw – and pasteurised-cream buttermilk
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
Effect of Cumin Essential Oil (Cuminum cyminum L.) on Milk Fat Globule Membrane Stability and Micro Structure Properties After Heat Treatment
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
Nature's complex emulsion: The fat globules of milk
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
A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration
The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion
In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion
Sophie Gallier, Jack Cui, Trent D. Olson, Shane M. Rutherfurd, Aiqian Ye, Paul J. Moughan and Harjinder Singh Food Chemistry 141(3) 3273 (2013) https://doi.org/10.1016/j.foodchem.2013.06.020
In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. II. Upper digestive tract digestion