Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts

Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments

(2016) Jean Yves Gassi et al.   INTERNATIONAL DAIRY JOURNAL

Potential role of milk fat globule membrane in modulating plasma lipoproteins, gene expression, and cholesterol metabolism in humans: a randomized study1

(2015) Fredrik Rosqvist et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

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

(2015) Appala Venkata Ramana Murthy et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Composition and microstructure of colostrum and mature bovine milk fat globule membrane

(2015) Xiaoqiang Zou et al.   FOOD CHEMISTRY

Buffalo milk fat globules and their biological membrane: in situ structural investigations

(2015) Hanh T.H. Nguyen et al.   FOOD RESEARCH INTERNATIONAL

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

(2015) C.D. Hickey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Neurodevelopment, nutrition, and growth until 12 mo of age in infants fed a low-energy, low-protein formula supplemented with bovine milk fat globule membranes: a randomized controlled trial

(2014) Niklas Timby et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Polar lipids, sphingomyelin and long-chain unsaturated fatty acids from the milk fat globule membrane are increased in milks produced by cows fed fresh pasture based diet during spring

(2014) Christelle Lopez et al.   FOOD RESEARCH INTERNATIONAL

Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes

(2014) Haotian Zheng et al.   JOURNAL OF DAIRY SCIENCE

Milk Sphingomyelin Domains in Biomimetic Membranes and the Role of Cholesterol: Morphology and Nanomechanical Properties Investigated Using AFM and Force Spectroscopy

(2014) Fanny Guyomarc’h et al.   LANGMUIR

In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion

(2013) Sophie Gallier et al.   FOOD CHEMISTRY

In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. II. Upper digestive tract digestion

(2013) Sophie Gallier et al.   FOOD CHEMISTRY

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

(2013) Cyrielle Garcia et al.   FOOD HYDROCOLLOIDS

Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids

(2013) Jacques Fauquant et al.   Innovative Food Science & Emerging Technologies

Analysing cheese microstructure: A review of recent developments

(2013) Mamdouh El-Bakry et al.   JOURNAL OF FOOD ENGINEERING

Impact of buttermilk consumption on plasma lipids and surrogate markers of cholesterol homeostasis in men and women

(2013) V. Conway et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Correction: Characterization of Incidental Liver Lesions: Comparison of Multidetector CT versus Gd-EOB-DTPA-Enhanced MR Imaging

(2013) Yong Eun Chung et al.   PLoS One

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

(2013) M.C. Michalski et al.   PROGRESS IN LIPID RESEARCH

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

(2012) Amélie Berton et al.   FOOD HYDROCOLLOIDS

The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

(2012) Lydia Ong et al.   FOOD RESEARCH INTERNATIONAL

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

(2012) Ehab Ali Romeih et al.   INTERNATIONAL DAIRY JOURNAL

Human Milk Fat Globules from Different Stages of Lactation: A Lipid Composition Analysis and Microstructure Characterization

(2012) Xiao-Qiang Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correlating mozzarella cheese properties to its production processes and microstructure quantification

(2012) Xixiu Ma et al.   JOURNAL OF FOOD ENGINEERING

Association between Dairy Food Consumption and Risk of Myocardial Infarction in Women Differs by Type of Dairy Food

(2012) Emma Patterson et al.   JOURNAL OF NUTRITION

Dietary Fat Composition Influences Tissue Lipid Profile and Gene Expression in Fischer-344 Rats

(2012) Albert L. Zhou et al.   LIPIDS

Size and phospholipid coating of lipid droplets in the diet of young mice modify body fat accumulation in adulthood

(2012) Annemarie Oosting et al.   PEDIATRIC RESEARCH

Dairy consumption and 10-y total and cardiovascular mortality: a prospective cohort study in the Netherlands

(2011) R. A. Goldbohm et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Cheese intake in large amounts lowers LDL-cholesterol concentrations compared with butter intake of equal fat content

(2011) Julie Hjerpsted et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Milk fat globules enveloped by their biological membrane: Unique colloidal assemblies with a specific composition and structure

(2011) Christelle Lopez   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

β-Casein–phospholipid monolayers as model systems to understand lipid–protein interactions in the milk fat globule membrane

(2011) Sophie Gallier et al.   INTERNATIONAL DAIRY JOURNAL

Replacing dairy fat with rapeseed oil causes rapid improvement of hyperlipidaemia: a randomized controlled study

(2011) D. Iggman et al.   JOURNAL OF INTERNAL MEDICINE

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

(2011) Lydia Ong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hepatic accumulation of intestinal cholesterol is decreased and fecal cholesterol excretion is increased in mice fed a high-fat diet supplemented with milk phospholipids

(2011) Alvin Kamili et al.   Nutrition & Metabolism

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

Nanomechanics of lipid bilayers by force spectroscopy with AFM: A perspective

(2010) Sergi Garcia-Manyes et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Human milk fat globules: Polar lipid composition and in situ structural investigations revealing the heterogeneous distribution of proteins and the lateral segregation of sphingomyelin in the biological membrane

(2010) Christelle Lopez et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effects of a sphingolipid-enriched dairy formulation on postprandial lipid concentrations

(2010) L Ohlsson et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains

(2010) Christelle Lopez et al.   FOOD CHEMISTRY

Surface Characterization of Bovine Milk Phospholipid Monolayers by Langmuir Isotherms and Microscopic Techniques

(2010) Sophie Gallier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Atomic Force Microscopy Force Mapping in the Study of Supported Lipid Bilayers†

(2010) James K. Li et al.   LANGMUIR

Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins

(2009) Christelle Lopez et al.   FOOD CHEMISTRY

The milk fat globule membrane as an ingredient: why, how, when?

(2008) Rafael Jiménez-Flores et al.   Dairy Science & Technology

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

(2008) Romain Richoux et al.   FOOD RESEARCH INTERNATIONAL

Cheese structure and current methods of analysis

(2008) David W. Everett et al.   INTERNATIONAL DAIRY JOURNAL

Heterogeneity of milk fat globule membrane structure and composition as observed using fluorescence microscopy techniques

(2008) Jaap M. Evers et al.   INTERNATIONAL DAIRY JOURNAL

Nutritional and technological aspects of milk fat globule membrane material

(2008) Koen Dewettinck et al.   INTERNATIONAL DAIRY JOURNAL

Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level

(2008) Christelle Lopez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY