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Proteolytic treatment of waste dairy ice cream to accelerate milk fat separation
Observation of a temperature dependent anomaly in the UV translucency of milk useful for UV-C preservation techniques
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Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions
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Shiga Toxin-Producing Escherichia coli and Milk Fat Globules
High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
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Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment
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Aruna Nair U. K., Vincent Hema, V. R. Sinija and S. Hariharan Journal of Food Process Engineering 43(3) (2020) https://doi.org/10.1111/jfpe.13324
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A NIR Photometer Prototype With Integrating Sphere for the Detection of Added Water in Raw Milk
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A closer look at the behaviour of milk lipids during digestion
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
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Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds
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 15 (2016) https://doi.org/10.1007/978-3-319-23877-7_4
Rheological characterisation of thickened fluids under different temperature, pH and fat contents
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
Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses
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
Individual and combined action of pancreatic lipase and pancreatic lipase‐related proteins 1 and 2 on native versus homogenized milk fat globules
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Water behaviour in processed cheese spreads
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Multiphase visualisation of fat containing β-lactoglobulin–κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining
Crystallization Properties and Polymorphism of Triacylglycerols in Goat’s Milk Fat Globules
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Milk fat globule structure and function: nanoscience comes to milk production
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Phospholipid, Sphingolipid, and Fatty Acid Compositions of the Milk Fat Globule Membrane are Modified by Diet
Christelle Lopez, Valerie Briard-Bion, Olivia Menard, Florence Rousseau, Philippe Pradel and Jean-Michel Besle Journal of Agricultural and Food Chemistry 56(13) 5226 (2008) https://doi.org/10.1021/jf7036104
Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese
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