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).
Pretreatment-free aptasensing of lactoferrin in complex biological samples by portable electrophoretic mobility shift assay
Na-na Sun, Qin-feng Xu, Meng-di Yang, Rui-hong Wang, Guo-wei Shu and Guo-liang Li International Journal of Biological Macromolecules 286 138265 (2025) https://doi.org/10.1016/j.ijbiomac.2024.138265
Effect of lipid droplet size on the digestion of goat milk proteins with different casein:whey protein ratios
The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends
Regulating the lipid droplet interface based on milk fat globule membrane and milk proteins to improve lipid digestion of model infant formula emulsion
Yue Pan, Shuming Liu, Jiayu Li, Muhammad Hussain, Awa Fanny Massounga Bora, Xiaodong Li, Lu Liu, Wenli Liu, Linyao Li, Bin Zhu and Wenli Zhou Food Hydrocolloids 146 109187 (2024) https://doi.org/10.1016/j.foodhyd.2023.109187
Full-fat dairy products and cardiometabolic health outcomes: Does the dairy-fat matrix matter?
Comparative analysis of the effects of different purification methods on the yield and purity of cow milk extracellular vesicles
Santeri Kankaanpää, Markus Nurmi, Markus Lampimäki, Heidi Leskinen, Anni Nieminen, Anatoliy Samoylenko, Seppo J. Vainio, Sari Mäkinen, Lauri Ahonen, Juha Kangasluoma, Tuukka Petäjä and Sirja Viitala Journal of Extracellular Biology 3(4) (2024) https://doi.org/10.1002/jex2.149
Thomas A. Vilgis 177 (2023) https://doi.org/10.1007/978-3-662-67597-7_4
Observation of a temperature dependent anomaly in the UV translucency of milk useful for UV-C preservation techniques
Jaayke L. Fiege, Benedikt Woll, Stefan Hebig, Alexandra Dabrowski, Volker Gräf, Elke Walz, Stefan Nöbel, Katrin Schrader and Mario Stahl Scientific Reports 13(1) (2023) https://doi.org/10.1038/s41598-023-49124-y
Unravelling the impact of fat content on the microbial dynamics and spatial distribution of foodborne bacteria in tri-phasic viscoelastic 3D models
Lisa Purk, Melina Kitsiou, Christina Ioannou, Hani El Kadri, Katherine M. Costello, Jorge Gutierrez Merino, Oleksiy Klymenko and Eirini G. Velliou Scientific Reports 13(1) (2023) https://doi.org/10.1038/s41598-023-48968-8
Proteolytic treatment of waste dairy ice cream to accelerate milk fat separation
Chen Liang, Rafael A. Garcia, Benjamin M. Plumier, Changhoon Lee, Farah N.D. Huynh and Joseph Uknalis International Dairy Journal 145 105702 (2023) https://doi.org/10.1016/j.idairyj.2023.105702
Monitoring cheese ripening by single-sided nuclear magnetic resonance
Y. Kharbanda, S. Mailhiot, O. Mankinen, M. Urbańczyk and V.-V. Telkki Journal of Dairy Science 106(3) 1586 (2023) https://doi.org/10.3168/jds.2022-22458
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions
Jie Wan, Dian W. Ningtyas, Bhesh Bhandari, Chengmei Liu and Sangeeta Prakash Journal of Texture Studies 53(1) 108 (2022) https://doi.org/10.1111/jtxs.12641
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
Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic and Jelena Miocinovic Foods 10(5) 1116 (2021) https://doi.org/10.3390/foods10051116
Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment
Dairy structures and physiological responses: a matter of gastric digestion
Ana-Isabel Mulet-Cabero, Alan R. Mackie, André Brodkorb and Peter J. Wilde Critical Reviews in Food Science and Nutrition 60(22) 3737 (2020) https://doi.org/10.1080/10408398.2019.1707159
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
Effect of homogenization on binding-affinity of bacteriophage A511 in bovine milk fractions
Mayra C. García-Anaya, David R. Sepulveda, Claudio Rios-Velasco, Paul B. Zamudio-Flores and Carlos H. Acosta-Muñiz Journal of Food Engineering 244 73 (2019) https://doi.org/10.1016/j.jfoodeng.2018.09.027
Spontaneous aggregation of bovine milk casein micelles: Ultra-small angle x-ray scattering and mathematical modeling
David A. Pink, Fernanda Peyronel, Bonnie Quinn and Alejandro G. Marangoni Physics of Fluids 31(7) (2019) https://doi.org/10.1063/1.5100161
Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk
Removal of antibiotics from water and waste milk by ozonation: kinetics, byproducts, and antimicrobial activity
Omar A. Alsager, Mohammed N. Alnajrani, Hatem A. Abuelizz and Ibrahim A. Aldaghmani Ecotoxicology and Environmental Safety 158 114 (2018) https://doi.org/10.1016/j.ecoenv.2018.04.024
A closer look at the behaviour of milk lipids during digestion
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 5 (2016) https://doi.org/10.1007/978-3-319-23877-7_2
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
Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion
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
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
Amélie Berton, Corinne Sebban‐Kreuzer, Stéphanie Rouvellac, Christelle Lopez and Isabelle Crenon Molecular Nutrition & Food Research 53(12) 1592 (2009) https://doi.org/10.1002/mnfr.200800563
Water behaviour in processed cheese spreads
Hela Gliguem, Dorra Ghorbel, Cécile Grabielle-Madelmont, et al. Journal of Thermal Analysis and Calorimetry 98(1) 73 (2009) https://doi.org/10.1007/s10973-009-0376-x
Impact of ultrasound on dairy spoilage microbes and milk components
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
Wafa Ben Amara-Dali, Christelle Lopez, Pierre Lesieur and Michel Ollivon Journal of Agricultural and Food Chemistry 56(12) 4511 (2008) https://doi.org/10.1021/jf073491g
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
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
Nanotechnology, Cosmetics and the Skin: Is There a Health Risk?
Grey Gooon the Skin? Nanotechnology, Cosmetic and Sunscreen Safety
Gerhard J. Nohynek, Jürgen Lademann, Christele Ribaud and Michael S. Roberts Critical Reviews in Toxicology 37(3) 251 (2007) https://doi.org/10.1080/10408440601177780
Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies
Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules
Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese
Bibiana Juan, Victoria Ferragut, Martin Buffa, Buenaventura Guamis and Antonio-José Trujillo Journal of Dairy Research 74(4) 438 (2007) https://doi.org/10.1017/S0022029907002798
The supramolecular structure of milk fat influences plasma triacylglycerols and fatty acid profile in the rat