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:

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

Qing Ren, Yidi Liu, Paula Keijzer, Harry J. Wichers and Kasper A. Hettinga
Food Hydrocolloids 163 111128 (2025)
https://doi.org/10.1016/j.foodhyd.2025.111128

Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins

Jayani Samarathunga, Thi Phuong Linh Le, Max Gabard, Katrina Strazdins, Jeroen Rens and Benu Adhikari
Future Foods 11 100556 (2025)
https://doi.org/10.1016/j.fufo.2025.100556

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

The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends

Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva and Jayani Chandrapala
Foods 13 (18) 3016 (2024)
https://doi.org/10.3390/foods13183016

Full-fat dairy products and cardiometabolic health outcomes: Does the dairy-fat matrix matter?

Victoria M. Taormina, Allison L. Unger and Jana Kraft
Frontiers in Nutrition 11 (2024)
https://doi.org/10.3389/fnut.2024.1386257

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

Milk polar lipids composition and functionality: a systematic review

Meyya Venkat, Loo Wee Chia and Tim T. Lambers
Critical Reviews in Food Science and Nutrition 64 (1) 31 (2024)
https://doi.org/10.1080/10408398.2022.2104211

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

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

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

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

Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment

Zheng Pan, Aiqian Ye, Siqi Li, Anant Dave, Karl Fraser and Harjinder Singh
Foods 10 (8) 1938 (2021)
https://doi.org/10.3390/foods10081938

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

The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective

Emma L Feeney, Prabin Lamichhane and Jeremiah J Sheehan
International Journal of Dairy Technology 74 (4) 656 (2021)
https://doi.org/10.1111/1471-0307.12755

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

Protein aggregation mechanism in UHT milk: supramolecular evidences

M. Rutigliano, G. Rusco, G. Picariello, et al.
European Food Research and Technology 246 (5) 1081 (2020)
https://doi.org/10.1007/s00217-020-03474-3

Homogeneous Catalytic Ozonation of Lipids Involving Fe2+ and Mn2+: An Experimental and Modeling Study

Rúbia Martins Bernardes Ramos, Ana Paula Biz, Deolinda Alvarez Tavares, Mônica Beatriz Kolicheski and Tirzhá Lins Porto Dantas
CLEAN – Soil, Air, Water 48 (7-8) (2020)
https://doi.org/10.1002/clen.201900430

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

Alejandra Acevedo-Fani, Anant Dave and Harjinder Singh
Frontiers in Chemistry 8 (2020)
https://doi.org/10.3389/fchem.2020.564021

The role of key process steps on microstructural organisation of fat globules and lipid profiles in UHT milk processed in a pilot plant unit

Jing Lu, Jana Pickova, Geoffrey Daniel and Maud Langton
International Dairy Journal 109 104741 (2020)
https://doi.org/10.1016/j.idairyj.2020.104741

Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships

Prabin Lamichhane, Mark A.E. Auty, Alan L. Kelly and Jeremiah J. Sheehan
International Dairy Journal 103 104626 (2020)
https://doi.org/10.1016/j.idairyj.2019.104626

Stability of fat globules in UHT milk during proteolysis by the AprX protease from Pseudomonas fluorescens and by plasmin

Chunyue Zhang, Etske Bijl, Karinska Eunike Muis and Kasper Hettinga
Journal of Dairy Science 103 (1) 179 (2020)
https://doi.org/10.3168/jds.2019-17150

Millet milk: A comparative study on the changes in nutritional quality of dairy and nondairy milks during processing and malting

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

Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk

Ana-Isabel Mulet-Cabero, Alan R. Mackie, Peter J. Wilde, Mark A. Fenelon and André Brodkorb
Food Hydrocolloids 86 172 (2019)
https://doi.org/10.1016/j.foodhyd.2018.03.035

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

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

Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk

Jing Lu, Jana Pickova, José L. Vázquez-Gutiérrez and Maud Langton
Food Chemistry 239 848 (2018)
https://doi.org/10.1016/j.foodchem.2017.07.018

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

Effect of homogenised and pasteurised versus native cows' milk on gastrointestinal symptoms, intestinal pressure and postprandial lipid metabolism

Anu Nuora, Tuomo Tupasela, Raija Tahvonen, et al.
International Dairy Journal 79 15 (2018)
https://doi.org/10.1016/j.idairyj.2017.11.011

A NIR Photometer Prototype With Integrating Sphere for the Detection of Added Water in Raw Milk

Lucas da Silva Dias, Jose Claudio da Silva Junior, Ana Lucia de Souza Maudeira Felicio and Jose Alexandre de Franca
IEEE Transactions on Instrumentation and Measurement 67 (12) 2812 (2018)
https://doi.org/10.1109/TIM.2018.2829398

Invited review: Anti-adhesive properties of bovine oligosaccharides and bovine milk fat globule membrane-associated glycoconjugates against bacterial food enteropathogens

T. Douëllou, M.C. Montel and D. Thevenot Sergentet
Journal of Dairy Science 100 (5) 3348 (2017)
https://doi.org/10.3168/jds.2016-11611

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

Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds

Hiroyuki Shima and Morimasa Tanimoto
European Food Research and Technology 242 (2) 157 (2016)
https://doi.org/10.1007/s00217-015-2525-8

Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

Xixi Fang, Laurie-Eve Rioux, Steve Labrie and Sylvie L. Turgeon
International Dairy Journal 56 169 (2016)
https://doi.org/10.1016/j.idairyj.2016.01.023

Effect of ultrasonic homogenization on the Vis/NIR bulk optical properties of milk

Ben Aernouts, Robbe Van Beers, Rodrigo Watté, et al.
Colloids and Surfaces B: Biointerfaces 126 510 (2015)
https://doi.org/10.1016/j.colsurfb.2015.01.004

The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

C.D. Hickey, M.A.E. Auty, M.G. Wilkinson and J.J. Sheehan
Trends in Food Science & Technology 41 (2) 135 (2015)
https://doi.org/10.1016/j.tifs.2014.10.006

Rheological characterisation of thickened fluids under different temperature, pH and fat contents

Enrico Karsten Hadde, Timothy Michael Nicholson and Julie Ann Yvette Cichero
Nutrition & Food Science 45 (2) 270 (2015)
https://doi.org/10.1108/NFS-06-2014-0053

The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt

Ehab A. Romeih, Mahmoud Abdel-Hamid and Awad A. Awad
Dairy Science & Technology 94 (3) 297 (2014)
https://doi.org/10.1007/s13594-014-0163-8

The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion

Cyrielle Garcia, Claudine Antona, Benoit Robert, Christelle Lopez and Martine Armand
Food Hydrocolloids 35 494 (2014)
https://doi.org/10.1016/j.foodhyd.2013.07.005

Cryo-SEM images of native milk fat globule indicate small casein micelles are constituents of the membrane

Jie Luo, Zi Wei Wang, Fang Wang, et al.
RSC Adv. 4 (90) 48963 (2014)
https://doi.org/10.1039/C4RA06171C

Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses

L. Sadat-Mekmene, R. Richoux, L. Aubert-Frogerais, et al.
Journal of Dairy Science 96 (3) 1455 (2013)
https://doi.org/10.3168/jds.2012-6179

Body Measures and Milk Production, Milk Fat Globules Granulometry and Milk Fatty Acid Content in Cabannina Cattle Breed

Ricardo Communod, Silvia Guida, Daniele Vigo, et al.
Italian Journal of Animal Science 12 (1) e18 (2013)
https://doi.org/10.4081/ijas.2013.e18

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)
https://doi.org/10.1016/j.plipres.2013.04.004

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

The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese

Ehab Ali Romeih, Kim Marius Moe and Siv Skeie
International Dairy Journal 26 (1) 66 (2012)
https://doi.org/10.1016/j.idairyj.2012.03.008

Nano-sized cosmetic formulations or solid nanoparticles in sunscreens: A risk to human health?

Gerhard J. Nohynek and Eric K. Dufour
Archives of Toxicology 86 (7) 1063 (2012)
https://doi.org/10.1007/s00204-012-0831-5

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

Amélie Berton, Stéphanie Rouvellac, Benoit Robert, et al.
Food Hydrocolloids 29 (1) 123 (2012)
https://doi.org/10.1016/j.foodhyd.2012.02.016

French goat milk cheeses: An overview on their nutritional and sensorial characteristics and their impacts on consumers’ acceptance

K. Raynal-Ljutovac, M. Le Pape, P. Gaborit and P. Barrucand
Small Ruminant Research 101 (1-3) 64 (2011)
https://doi.org/10.1016/j.smallrumres.2011.09.026

Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy

Lydia Ong, Raymond R. Dagastine, Sandra E. Kentish and Sally L. Gras
LWT - Food Science and Technology 44 (5) 1291 (2011)
https://doi.org/10.1016/j.lwt.2010.12.026

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

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Marie-Laure Vignolles, Christelle Lopez, Cécile Le Floch-Fouéré, et al.
Dairy Science & Technology 90 (2-3) 287 (2010)
https://doi.org/10.1051/dst/2009057

Analysis of aggregation and dispersion states of small particles in concentrated suspension by using diffused photon density wave spectroscopy

Jun Tanguchi, Hiroshi Murata and Yasuyuki Okamura
Colloids and Surfaces B: Biointerfaces 76 (1) 137 (2010)
https://doi.org/10.1016/j.colsurfb.2009.10.027

Dimensional analysis of milk fat globules in sow milk: effects of the lactation stage and fat content and comparison with vaccine milk

M. Faustini, C. Colombani, D. Vigo, et al.
Veterinary Research Communications 34 (S1) 29 (2010)
https://doi.org/10.1007/s11259-010-9382-5

Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Marie‐Caroline Michalski
European Journal of Lipid Science and Technology 111 (5) 413 (2009)
https://doi.org/10.1002/ejlt.200800254

Multiphase visualisation of fat containing β-lactoglobulin–κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining

Andrej Heilig, Angelika Göggerle and Jörg Hinrichs
LWT - Food Science and Technology 42 (2) 646 (2009)
https://doi.org/10.1016/j.lwt.2008.08.006

Impact of ultrasound on dairy spoilage microbes and milk components

Michelle Cameron, Lynn D. McMaster and Trevor J. Britz
Dairy Science and Technology 89 (1) 83 (2009)
https://doi.org/10.1051/dst/2008037

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

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

Milk fat globule structure and function: nanoscience comes to milk production

Nurit Argov, Danielle G. Lemay and J. Bruce German
Trends in Food Science & Technology 19 (12) 617 (2008)
https://doi.org/10.1016/j.tifs.2008.07.006

Nanotechnology, Cosmetics and the Skin: Is There a Health Risk?

G.J. Nohynek, E.K. Dufour and M.S. Roberts
Skin Pharmacology and Physiology 21 (3) 136 (2008)
https://doi.org/10.1159/000131078

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

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

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

Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy

Christelle Lopez, Bénédicte Camier and Jean-Yves Gassi
International Dairy Journal 17 (3) 235 (2007)
https://doi.org/10.1016/j.idairyj.2005.12.015

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

On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy

Marie-Caroline Michalski
British Journal of Nutrition 97 (4) 598 (2007)
https://doi.org/10.1017/S0007114507657900

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

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

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

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

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

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