340 related articles for article (PubMed ID: 21766876)
1. Composition, thermotropic properties, and oxidative stability of freeze-dried and spray-dried milk fat globule membrane isolated from cheese whey.
Zhu D; Damodaran S
J Agric Food Chem; 2011 Aug; 59(16):8931-8. PubMed ID: 21766876
[TBL] [Abstract][Full Text] [Related]
2. Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey.
Rombaut R; Dewettinck K
J Dairy Sci; 2007 Jun; 90(6):2665-74. PubMed ID: 17517706
[TBL] [Abstract][Full Text] [Related]
3. Filtration of milk fat globule membrane fragments from acid buttermilk cheese whey.
Rombaut R; Dejonckheere V; Dewettinck K
J Dairy Sci; 2007 Apr; 90(4):1662-73. PubMed ID: 17369206
[TBL] [Abstract][Full Text] [Related]
4. Straightforward process for removal of milk fat globule membranes and production of fat-free whey protein concentrate from cheese whey.
Damodaran S
J Agric Food Chem; 2011 Sep; 59(18):10271-6. PubMed ID: 21830791
[TBL] [Abstract][Full Text] [Related]
5. Milk fat globule membrane isolated from buttermilk or whey cream and their lipid components inhibit infectivity of rotavirus in vitro.
Fuller KL; Kuhlenschmidt TB; Kuhlenschmidt MS; Jiménez-Flores R; Donovan SM
J Dairy Sci; 2013 Jun; 96(6):3488-97. PubMed ID: 23548280
[TBL] [Abstract][Full Text] [Related]
6. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
Ong L; Dagastine RR; Kentish SE; Gras SL
J Food Sci; 2010 Apr; 75(3):E135-45. PubMed ID: 20492286
[TBL] [Abstract][Full Text] [Related]
7. Physical stability of liposomes prepared from milk fat globule membrane and soya phospholipids.
Thompson AK; Haisman D; Singh H
J Agric Food Chem; 2006 Aug; 54(17):6390-7. PubMed ID: 16910735
[TBL] [Abstract][Full Text] [Related]
8. Zinc-induced precipitation of milk fat globule membranes: a simple method for the preparation of fat-free whey protein isolate.
Damodaran S
J Agric Food Chem; 2010 Oct; 58(20):11052-7. PubMed ID: 20873818
[TBL] [Abstract][Full Text] [Related]
9. Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane.
Zhu D; Damodaran S
J Dairy Sci; 2012 Feb; 95(2):614-7. PubMed ID: 22281326
[TBL] [Abstract][Full Text] [Related]
10. A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration.
Miocinovic J; Le Trung T; Fredrick E; Van der Meeren P; Pudja P; Dewettinck K
Food Sci Technol Int; 2014 Sep; 20(6):441-51. PubMed ID: 23751553
[TBL] [Abstract][Full Text] [Related]
11. Influence of drying and storage on lipid and carotenoid stability of the microalga Phaeodactylum tricornutum.
Ryckebosch E; Muylaert K; Eeckhout M; Ruyssen T; Foubert I
J Agric Food Chem; 2011 Oct; 59(20):11063-9. PubMed ID: 21866882
[TBL] [Abstract][Full Text] [Related]
12. Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.
Lopez C; Maillard MB; Briard-Bion V; Camier B; Hannon JA
J Agric Food Chem; 2006 Aug; 54(16):5855-67. PubMed ID: 16881687
[TBL] [Abstract][Full Text] [Related]
13. Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk.
Ye A; Anema SG; Singh H
J Dairy Res; 2008 Aug; 75(3):347-53. PubMed ID: 18620615
[TBL] [Abstract][Full Text] [Related]
14. Phospholipid, sphingolipid, and fatty acid compositions of the milk fat globule membrane are modified by diet.
Lopez C; Briard-Bion V; Menard O; Rousseau F; Pradel P; Besle JM
J Agric Food Chem; 2008 Jul; 56(13):5226-36. PubMed ID: 18522410
[TBL] [Abstract][Full Text] [Related]
15. Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration.
Roesch RR; Rincon A; Corredig M
J Dairy Sci; 2004 Dec; 87(12):4080-7. PubMed ID: 15545369
[TBL] [Abstract][Full Text] [Related]
16. Cholesterol strongly affects the organization of lipid monolayers studied as models of the milk fat globule membrane: Condensing effect and change in the lipid domain morphology.
Murthy AV; Guyomarc'h F; Paboeuf G; Vié V; Lopez C
Biochim Biophys Acta; 2015 Oct; 1848(10 Pt A):2308-16. PubMed ID: 26087463
[TBL] [Abstract][Full Text] [Related]
17. Isolation and characterization of whey phospholipids.
Boyd LC; Drye NC; Hansen AP
J Dairy Sci; 1999 Dec; 82(12):2550-7. PubMed ID: 10629800
[TBL] [Abstract][Full Text] [Related]
18. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
Wang YC; Yu RC; Chou CC
Int J Food Microbiol; 2004 Jun; 93(2):209-17. PubMed ID: 15135959
[TBL] [Abstract][Full Text] [Related]
19. Developmental changes in the milk fat globule membrane proteome during the transition from colostrum to milk.
Reinhardt TA; Lippolis JD
J Dairy Sci; 2008 Jun; 91(6):2307-18. PubMed ID: 18487653
[TBL] [Abstract][Full Text] [Related]
20. Human milk fat globules from different stages of lactation: a lipid composition analysis and microstructure characterization.
Zou XQ; Guo Z; Huang JH; Jin QZ; Cheong LZ; Wang XG; Xu XB
J Agric Food Chem; 2012 Jul; 60(29):7158-67. PubMed ID: 22747344
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]