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Journal Abstract Search

133 related items for PubMed ID: 33648225

  • 1. A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes.
    Cheng W, Liu H, Shen Q, Liu C, Zhou H, Luo J.
    Food Res Int; 2021 Feb; 140():109990. PubMed ID: 33648225
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  • 2. 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
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  • 7. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
    Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2018 Aug; 101(8):6762-6775. PubMed ID: 29753471
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  • 8. 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
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  • 9. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
    Gaygadzhiev Z, Hill A, Corredig M.
    J Dairy Res; 2009 Aug; 76(3):349-55. PubMed ID: 19519978
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  • 10. The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy.
    Obeid S, Guyomarc'h F, Francius G, Guillemin H, Wu X, Pezennec S, Famelart MH, Cauty C, Gaucheron F, Lopez C.
    Colloids Surf B Biointerfaces; 2019 Oct 01; 182():110363. PubMed ID: 31344611
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  • 12. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet.
    Luo J, Wang Y, Guo H, Ren F.
    J Food Sci; 2017 Mar 01; 82(3):670-678. PubMed ID: 28295325
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  • 13. The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy.
    Obeid S, Guyomarc'h F, Tanguy G, Leconte N, Rousseau F, Dolivet A, Leduc A, Wu X, Cauty C, Jan G, Gaucheron F, Lopez C.
    Food Res Int; 2020 Mar 01; 129():108847. PubMed ID: 32036922
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  • 14. Composition and interfacial properties play key roles in different lipid digestion between goat and cow milk fat globules in vitro.
    Zhao L, Wang J, Mao X.
    Food Chem; 2022 Apr 16; 374():131538. PubMed ID: 34839970
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  • 16. Lipid Composition of Native Milk Fat Globules by Confocal Raman Microscopy.
    Luo J, Wang YH, Li YQ, Zou YN, Lü X, Ren FZ.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Dec 16; 35(12):3555-9. PubMed ID: 26964249
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  • 19. Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH.
    Lopez C, Cauty C, Rousseau F, Blot M, Margolis A, Famelart MH.
    Food Res Int; 2017 Jan 16; 91():26-37. PubMed ID: 28290324
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