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Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study
Li Liang, Ce Qi, Xingguo Wang, Qingzhe Jin and David Julian McClements Journal of Agricultural and Food Chemistry 65(50) 11109 (2017) https://doi.org/10.1021/acs.jafc.7b04721
Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents
Influence of lipase under ultrasonic microwave assisted extraction on changes of triacylglycerol distribution and melting profiles during lipolysis of milk fat
Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules
The Viscoelastic Properties of Processed Cheeses Depend on Their Thermal History and Fat Polymorphism
Hela Gliguem, Christelle Lopez, Camille Michon, Pierre Lesieur and Michel Ollivon Journal of Agricultural and Food Chemistry 59(7) 3125 (2011) https://doi.org/10.1021/jf103641f
Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds
MARÍA A VÉLEZ, MARÍA C PEROTTI, SILVINA R REBECHI, CARLOS A MEINARDI, ERICA R HYNES and CARLOS A ZALAZAR International Journal of Dairy Technology 64(2) 227 (2011) https://doi.org/10.1111/j.1471-0307.2011.00675.x
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) https://doi.org/10.1051/ocl.2011.0415
Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C
Crystallization and Polymorphism of Triacylglycerols Contribute to the Rheological Properties of Processed Cheese
Hela Gliguem, Dorra Ghorbel, Christelle Lopez, Camille Michon, Michel Ollivon and Pierre Lesieur Journal of Agricultural and Food Chemistry 57(8) 3195 (2009) https://doi.org/10.1021/jf802956b
Methods’ combination to investigate the suprastructure, composition and properties of fat in fat-filled dairy powders
Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level
Christelle Lopez, Valerie Briard-Bion, Eric Beaucher and Michel Ollivon Journal of Agricultural and Food Chemistry 56(7) 2406 (2008) https://doi.org/10.1021/jf0720382
Heterogeneity of milk fat globule membrane structure and composition as observed using fluorescence microscopy techniques
trans-C18:1 Isomers in Cheeses Enriched in Unsaturated Fatty Acids and Manufactured with Different Milk Fat Globule Sizes
Valerie Briard-Bion, Pierre Juaneda, Romain Richoux, Elisabeth Guichard and Christelle Lopez Journal of Agricultural and Food Chemistry 56(20) 9374 (2008) https://doi.org/10.1021/jf801333j
