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:

Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules
Couplage de la DSC et de la diffraction des rayons X résolue en temps en utilisant le rayonnement synchrotron pour élucider les propriétés de cristallisation et le polymorphisme des triglycérides dans les globules gras du lait

Lait, 87 4-5 (2007) 459-480
Published online: 2007-10-26

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

Dairy Fat Products and Functionality

Christelle Lopez
Dairy Fat Products and Functionality 205 (2020)
DOI: 10.1007/978-3-030-41661-4_9
See this article

Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

Fernando Fernández-Martín, María Freire, Ricard Bou, Susana Cofrades and Francisco Jiménez-Colmenero
Journal of Food Engineering 196 18 (2017)
DOI: 10.1016/j.jfoodeng.2016.10.011
See this article

Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C

Simon Bugeat, Valérie Briard-Bion, Javier Pérez, et al.
Food Research International 44 (5) 1314 (2011)
DOI: 10.1016/j.foodres.2011.01.003
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

Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions

Fanny Lazzaro, Arnaud Saint-Jalmes, Frédéric Violleau, et al.
Food Hydrocolloids 63 189 (2017)
DOI: 10.1016/j.foodhyd.2016.08.037
See this article

Milk fat globules enveloped by their biological membrane: Unique colloidal assemblies with a specific composition and structure

Christelle Lopez
Current Opinion in Colloid & Interface Science 16 (5) 391 (2011)
DOI: 10.1016/j.cocis.2011.05.007
See this article

Crystallisation of triacylglycerols in nanoparticles

C. Lopez and M. Ollivon
Journal of Thermal Analysis and Calorimetry 98 (1) 29 (2009)
DOI: 10.1007/s10973-009-0183-4
See this article

Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage

Stine Rønholt, Ann S. Madsen, Jacob J.K. Kirkensgaard, Kell Mortensen and Jes C. Knudsen
Food Structure 2 (1-2) 14 (2014)
DOI: 10.1016/j.foostr.2014.07.001
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

Monitoring cake baking by studying different ingredient interactions: From a model system to a real system

N. Hesso, C. Loisel, S. Chevallier, et al.
Food Hydrocolloids 51 7 (2015)
DOI: 10.1016/j.foodhyd.2015.04.013
See this article

Impact of Cooling Profile on Refined Palm Oil Crystallization: Microscopic and Small and Wide‐Angle X‐Ray Scattering Investigations

Chloé Sainlaud, Olivier Taché, Fabienne Testard, Jean‐Marc Saiter, Maxime C. Bohin and Gérard Coquerel
European Journal of Lipid Science and Technology 2100045 (2021)
DOI: 10.1002/ejlt.202100045
See this article

Crystallization of Lipids

Christelle Lopez
Crystallization of Lipids 283 (2018)
DOI: 10.1002/9781118593882.ch10
See this article

Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature

Christelle Lopez, Valérie Briard-Bion, Claudie Bourgaux and Javier Pérez
Food Research International 54 (2) 1541 (2013)
DOI: 10.1016/j.foodres.2013.10.014
See this article

Cocoa Butter and Related Compounds

Serpil Metin and Richard W. Hartel
Cocoa Butter and Related Compounds 365 (2012)
DOI: 10.1016/B978-0-9830791-2-5.50018-9
See this article

Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time

Oumaima Et-Thakafy, Fanny Guyomarc’h and Christelle Lopez
Food Chemistry 220 352 (2017)
DOI: 10.1016/j.foodchem.2016.10.017
See this article

Differential Scanning Calorimetry

Sonia Calligaris, Luisa Barba, Gianmichele Arrighetti and Maria Nicoli
Differential Scanning Calorimetry 141 (2014)
DOI: 10.1201/b17739-9
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

The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature

Hanh T.H. Nguyen, Marie-Noëlle Madec, Lydia Ong, et al.
Food Chemistry 204 343 (2016)
DOI: 10.1016/j.foodchem.2016.02.141
See this article

Effects of emulsion droplet sizes on the crystallisation of milk fat

Tuyen Truong, Nidhi Bansal, Ranjan Sharma, Martin Palmer and Bhesh Bhandari
Food Chemistry 145 725 (2014)
DOI: 10.1016/j.foodchem.2013.08.072
See this article

Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Tuyen Truong, Garry P. Morgan, Nidhi Bansal, Martin Palmer and Bhesh Bhandari
Food Chemistry 171 157 (2015)
DOI: 10.1016/j.foodchem.2014.08.113
See this article

The Unique Crystallization Behavior of Buffalo Milk Fat

Yoga Pratama, Elena Simone and Michael Rappolt
Crystal Growth & Design 21 (4) 2113 (2021)
DOI: 10.1021/acs.cgd.0c01543
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

Nanotechnology in Agriculture and Food Science

Saïd Bouhallab, Christelle Lopez and Monique A.V. Axelos
Nanotechnology in Agriculture and Food Science 33 (2017)
DOI: 10.1002/9783527697724.ch3
See this article

Milk mimicry – Triglyceride mixtures that mimic lipid structuring during the digestion of bovine and human milk

Andrew J. Clulow, Malinda Salim, Adrian Hawley and Ben J. Boyd
Food Hydrocolloids 110 106126 (2021)
DOI: 10.1016/j.foodhyd.2020.106126
See this article

Crystallization of Femtoliter Surface Droplet Arrays Revealed by Synchrotron Small-Angle X-ray Scattering

Brendan Dyett, Lisa Zychowski, Lei Bao, Thomas G. Meikle, Shuhua Peng, Haitao Yu, Miaosi Li, Jamie Strachan, Nigel Kirby, Amy Logan, Charlotte E. Conn and Xuehua Zhang
Langmuir 34 (32) 9470 (2018)
DOI: 10.1021/acs.langmuir.8b01252
See this article

Revealing the Influence of Tempering on Polymorphism and Crystal Arrangement in Semicrystalline Oil-in-Water Emulsions

Kim Moens, Nathalie De Clercq, Stefanie Verstringe and Koen Dewettinck
Crystal Growth & Design 15 (12) 5693 (2015)
DOI: 10.1021/acs.cgd.5b00665
See this article

Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols

Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Maria Isabel Landim Neves, Ana Paula Badan Ribeiro and Mirna Lúcia Gigante
Food Research International 120 432 (2019)
DOI: 10.1016/j.foodres.2018.10.082
See this article

The effect of butter grains on physical properties of butter-like emulsions

Stine Rønholt, Patrizia Buldo, Kell Mortensen, et al.
Journal of Dairy Science 97 (4) 1929 (2014)
DOI: 10.3168/jds.2013-7337
See this article

Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders

M.L. Vignolles, C. Lopez, M.N. Madec, et al.
Journal of Dairy Science 92 (1) 58 (2009)
DOI: 10.3168/jds.2008-1387
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

Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions

Lisa M. Zychowski, Srinivas Mettu, Raymond R. Dagastine, et al.
Food Structure 19 100101 (2019)
DOI: 10.1016/j.foostr.2018.11.001
See this article

Australian milk fat—Seasonal and regional variation of melting properties

Cornelis Versteeg, Amy Logan and Warren Müller
Journal of Dairy Science 99 (4) 2571 (2016)
DOI: 10.3168/jds.2015-10146
See this article

Monitoring the crystallization of starch and lipid components of the cake crumb during staling

N. Hesso, A. Le-Bail, C. Loisel, et al.
Carbohydrate Polymers 133 533 (2015)
DOI: 10.1016/j.carbpol.2015.07.056
See this article

Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions

Lisa M. Zychowski, Amy Logan, Mary Ann Augustin, Alan L. Kelly, Alexandru Zabara, James A. O’Mahony, Charlotte E. Conn and Mark A. E. Auty
Journal of Agricultural and Food Chemistry 64 (34) 6546 (2016)
DOI: 10.1021/acs.jafc.6b01722
See this article

Advanced Dairy Chemistry, Volume 2

S. A. Hogan and T. F. O’Callaghan
Advanced Dairy Chemistry, Volume 2 197 (2020)
DOI: 10.1007/978-3-030-48686-0_7
See this article

Advanced Dairy Chemistry, Volume 2

K. D. Mattice, A. J. Wright and A. G. Marangoni
Advanced Dairy Chemistry, Volume 2 219 (2020)
DOI: 10.1007/978-3-030-48686-0_8
See this article

Advanced Dairy Chemistry, Volume 2

A. Logan, L. Walter and P. Watkins
Advanced Dairy Chemistry, Volume 2 443 (2020)
DOI: 10.1007/978-3-030-48686-0_13
See this article

Advanced Dairy Chemistry, Volume 2

O. J. McCarthy and M. Wong
Advanced Dairy Chemistry, Volume 2 375 (2020)
DOI: 10.1007/978-3-030-48686-0_12
See this article

Predictive models for physical properties of fats, oils, and biodiesel fuels

Ericsem Pereira, Antonio J.A. Meirelles and Guilherme J. Maximo
Fluid Phase Equilibria 508 112440 (2020)
DOI: 10.1016/j.fluid.2019.112440
See this article

Crystallization Properties and Polymorphism of Triacylglycerols in Goat’s Milk Fat Globules

Wafa Ben Amara-Dali, Christelle Lopez, Pierre Lesieur and Michel Ollivon
Journal of Agricultural and Food Chemistry 56 (12) 4511 (2008)
DOI: 10.1021/jf073491g
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

Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes

Abdelmoneim H. Ali, Wei Wei and Xingguo Wang
LWT 129 109542 (2020)
DOI: 10.1016/j.lwt.2020.109542
See this article

Shea butter solid nanoparticles for curcumin encapsulation: Influence of nanoparticles size on drug loading

Hassan Hajj Ali, Florentin Michaux, Isabelle Sandrine Bouelet Ntsama, Pierrick Durand, Jordane Jasniewski and Michel Linder
European Journal of Lipid Science and Technology 118 (8) 1168 (2016)
DOI: 10.1002/ejlt.201500348
See this article

Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk

Oskar Brożek, Katarzyna Kiełczewska and Krzysztof Bohdziewicz
Polish Journal of Food and Nutrition Sciences 5 (2021)
DOI: 10.31883/pjfns/144223
See this article

Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creams

Amy Logan, Christelle Lopez, Mi Xu, Li Day, Sofia Oiseth and Mary Ann Augustin
Food Research International 147 110557 (2021)
DOI: 10.1016/j.foodres.2021.110557
See this article