Articles citing this article

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Cited article:

Determination of Particle Size and Number Density of Opaque Colloidal Mixtures Using Diffuse Photon Density Waves and Two-Wavelength Light Sources

Jun Taniguchi, Hiroshi Murata and Yasuyuki Okamura
Japanese Journal of Applied Physics 46 (5R) 2953 (2007)
https://doi.org/10.1143/JJAP.46.2953

Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

Marie-Caroline Michalski, Bénédicte Camier, Jean-Yves Gassi, et al.
Food Research International 40 (1) 191 (2007)
https://doi.org/10.1016/j.foodres.2006.09.011

The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products

Christelle Lopez and Valérie Briard-Bion
Le Lait 87 (4-5) 317 (2007)
https://doi.org/10.1051/lait:2007015

Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules

Christelle Lopez, Claudie Bourgaux, Pierre Lesieur and Michel Ollivon
Le Lait 87 (4-5) 459 (2007)
https://doi.org/10.1051/lait:2007018

The supramolecular structure of milk fat influences plasma triacylglycerols and fatty acid profile in the rat

M.-C. Michalski, A. F. Soares, Ch. Lopez, et al.
European Journal of Nutrition 45 (4) 215 (2006)
https://doi.org/10.1007/s00394-006-0588-9

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)
https://doi.org/10.1016/j.tifs.2006.02.004

Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study

C. Lopez, V. Briard-Bion, B. Camier and J.-Y. Gassi
Journal of Dairy Science 89 (8) 2894 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72562-0

Microfiltration of Raw Whole Milk to Select Fractions with Different Fat Globule Size Distributions: Process Optimization and Analysis

M.C. Michalski, N. Leconte, V. Briard-Bion, et al.
Journal of Dairy Science 89 (10) 3778 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72419-5

Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria

Christelle Lopez, Marie-Bernadette Maillard, Valerie Briard-Bion, Benedicte Camier and John A. Hannon
Journal of Agricultural and Food Chemistry 54 (16) 5855 (2006)
https://doi.org/10.1021/jf060214l