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Journal Abstract Search

340 related items for PubMed ID: 18620615

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.
    Ye A, Singh H, Taylor MW, Anema SG.
    J Dairy Res; 2004 Nov; 71(4):471-9. PubMed ID: 15605714
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk.
    Ye A, Anema SG, Singh H.
    J Dairy Sci; 2004 Dec; 87(12):4013-22. PubMed ID: 15545361
    [Abstract] [Full Text] [Related]

  • 6. Focus on the supramolecular structure of milk fat in dairy products.
    Lopez C.
    Reprod Nutr Dev; 2005 Dec; 45(4):497-511. PubMed ID: 16045897
    [Abstract] [Full Text] [Related]

  • 7. Microstructure of fat globules in whole milk after thermosonication treatment.
    Bermúdez-Aguirre D, Mawson R, Barbosa-Cánovas GV.
    J Food Sci; 2008 Sep; 73(7):E325-32. PubMed ID: 18803706
    [Abstract] [Full Text] [Related]

  • 8. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA, Auty MA, McSweeney PL.
    J Dairy Res; 2005 Aug; 72(3):338-48. PubMed ID: 16174366
    [Abstract] [Full Text] [Related]

  • 9. Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase.
    Dickow JA, Larsen LB, Hammershøj M, Wiking L.
    J Dairy Sci; 2011 Feb; 94(2):646-56. PubMed ID: 21257033
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels.
    Michalski MC, Cariou R, Michel F, Garnier C.
    J Dairy Sci; 2002 Oct; 85(10):2451-61. PubMed ID: 12416796
    [Abstract] [Full Text] [Related]

  • 12. Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk.
    Le TT, Van Camp J, Rombaut R, van Leeckwyck F, Dewettinck K.
    J Dairy Sci; 2009 Aug; 92(8):3592-603. PubMed ID: 19620640
    [Abstract] [Full Text] [Related]

  • 13. Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface.
    Sørensen AD, Baron CP, Let MB, Brüggemann DA, Pedersen LR, Jacobsen C.
    J Agric Food Chem; 2007 Mar 07; 55(5):1781-9. PubMed ID: 17288436
    [Abstract] [Full Text] [Related]

  • 14. Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration.
    Roesch RR, Rincon A, Corredig M.
    J Dairy Sci; 2004 Dec 07; 87(12):4080-7. PubMed ID: 15545369
    [Abstract] [Full Text] [Related]

  • 15. Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk.
    Lee SJ, Sherbon JW.
    J Dairy Res; 2002 Nov 07; 69(4):555-67. PubMed ID: 12463693
    [Abstract] [Full Text] [Related]

  • 16. Effect of pressure and fat content on particle sizes in microfluidized milk.
    Olson DW, White CH, Richter RL.
    J Dairy Sci; 2004 Oct 07; 87(10):3217-23. PubMed ID: 15377600
    [Abstract] [Full Text] [Related]

  • 17. Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes.
    Innocente N, Biasutti M, Venir E, Spaziani M, Marchesini G.
    J Dairy Sci; 2009 May 07; 92(5):1864-75. PubMed ID: 19389944
    [Abstract] [Full Text] [Related]

  • 18. Bovine milk fat globule membrane proteome.
    Reinhardt TA, Lippolis JD.
    J Dairy Res; 2006 Nov 07; 73(4):406-16. PubMed ID: 16834814
    [Abstract] [Full Text] [Related]

  • 19. Bovine milk fat globule membrane proteins are affected by centrifugal washing processes.
    Zheng H, Jiménez-Flores R, Everett DW.
    J Agric Food Chem; 2013 Sep 04; 61(35):8403-11. PubMed ID: 23931678
    [Abstract] [Full Text] [Related]

  • 20. Rheological properties of concentrated skim milk: influence of heat treatment and genetic variants on the changes in viscosity during storage.
    Bienvenue A, Jiménez-Flores R, Singh H.
    J Agric Food Chem; 2003 Oct 22; 51(22):6488-94. PubMed ID: 14558767
    [Abstract] [Full Text] [Related]

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