Related references
Note: Only part of the references are listed.Milk protein coagulation under gastric conditions: A review
Thom Huppertz et al.
INTERNATIONAL DAIRY JOURNAL (2021)
Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion
Debashree Roy et al.
JOURNAL OF DAIRY SCIENCE (2021)
Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption
Ana-Isabel Mulet-Cabero et al.
FOOD CHEMISTRY (2020)
Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation
Fei Teng et al.
FOOD RESEARCH INTERNATIONAL (2020)
Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-?-lactone and pepsin
Debashree Roy et al.
JOURNAL OF DAIRY SCIENCE (2020)
Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk
Ana-Isabel Mulet-Cabero et al.
FOOD HYDROCOLLOIDS (2019)
Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment
Aiqian Ye et al.
FOOD CHEMISTRY (2019)
Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system
Siqi Li et al.
JOURNAL OF DAIRY SCIENCE (2019)
Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane
Christelle Lopez et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)
Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems
Walter Willett et al.
LANCET (2019)
The overall and fat composition of milk of various species
Vesna Gantner et al.
Mljekarstvo (2018)
The overall and fat composition of milk of various species
Vesna Gantner et al.
Mljekarstvo (2018)
Interindividual and intraindividual variability of fasted state gastric fluid volume and gastric emptying of water
Michael Grimm et al.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2018)
Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk
Hanh T. H. Nguyen et al.
FOOD RESEARCH INTERNATIONAL (2018)
Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time
Oumaima Et-Thakafy et al.
FOOD CHEMISTRY (2017)
Nature's complex emulsion: The fat globules of milk
Harjinder Singh et al.
FOOD HYDROCOLLOIDS (2017)
Milk fat globule size affects Cheddar cheese properties
Amy Logan et al.
INTERNATIONAL DAIRY JOURNAL (2017)
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk
Aiqian Ye et al.
JOURNAL OF DAIRY SCIENCE (2017)
Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet
Jie Luo et al.
JOURNAL OF FOOD SCIENCE (2017)
A proteomic characterization shows differences in the milk fat globule membrane of buffalo and bovine milk
Hanh T. H. Nguyen et al.
FOOD BIOSCIENCE (2017)
Milk fat globules and associated membranes: Colloidal properties and processing effects
Annamari Jukkola et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2017)
Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis
Aiqian Ye et al.
FOOD HYDROCOLLOIDS (2016)
The formation and breakdown of structured clots from whole milk during gastric digestion
Aiqian Ye et al.
FOOD & FUNCTION (2016)
Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size
Amy Logan et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions
Anwesha Sarkar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk
Amy Logan et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits
W. L. Claeys et al.
FOOD CONTROL (2014)
Comparative fat digestibility of goat, camel, cow and buffalo milk
Sunita Meena et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Effect of gel structure on the gastric digestion of whey protein emulsion gels
Qing Guo et al.
SOFT MATTER (2014)
Sequential release of milk protein-derived bioactive peptides in the jejunum in healthy humans
Rachel Boutrou et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)
In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin
Malleswara R. Peram et al.
JOURNAL OF DAIRY SCIENCE (2013)
Caseinolytic and milk-clotting activities from Moringa olezfera flowers
Emmanuel V. Pontual et al.
FOOD CHEMISTRY (2012)
The sustainability challenge to the dairy sector - The growing importance of non-cattle milk production worldwide
B. Faye et al.
INTERNATIONAL DAIRY JOURNAL (2012)
Stability of milk fat globule membrane proteins toward human enzymatic gastrointestinal digestion
T. T. Le et al.
JOURNAL OF DAIRY SCIENCE (2012)
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
J. Barlowska et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese
Lydia Ong et al.
DAIRY SCIENCE & TECHNOLOGY (2011)
Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
Prashanti Kethireddipalli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk
A. Ye et al.
JOURNAL OF DAIRY SCIENCE (2011)
Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy
Lydia Ong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane
Olivia Menard et al.
FOOD CHEMISTRY (2010)
Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins
Christelle Lopez et al.
FOOD CHEMISTRY (2010)
Protein interactions in heat-treated milk and effect on rennet coagulation
Prashanti Kethireddipalli et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Rheological properties and microstructure of Cheddar cheese made with different fat contents
N. R. Rogers et al.
JOURNAL OF DAIRY SCIENCE (2010)
A Human Gastric Simulator (HGS) to Study Food Digestion in Human Stomach
Fanbin Kong et al.
JOURNAL OF FOOD SCIENCE (2010)
pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins
Isam A. Mohamed Ahmed et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2009)
Disintegration of solid foods in human stomach
F. Kong et al.
JOURNAL OF FOOD SCIENCE (2008)
Bovine milk in human nutrition - a review
Anna Haug et al.
LIPIDS IN HEALTH AND DISEASE (2007)
Milk-clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine κ-casein
A. S. Egito et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Heat stability and enzymatic modifications of goat and sheep milk
K. Raynal-Ljutovac et al.
SMALL RUMINANT RESEARCH (2007)
Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
Christelle Lopez et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Physico-chemical characteristics of goat and sheep milk
Y. W. Park et al.
SMALL RUMINANT RESEARCH (2007)
Major scientific advances with dairy foods in nutrition and health
PJ Huth et al.
JOURNAL OF DAIRY SCIENCE (2006)
The milk fat globule membrane - A biophysical system for food applications
Haiginder Singh
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2006)
The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese
MC Michalski et al.
LAIT (2004)
Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk
SG Anema et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
SG Anema et al.
JOURNAL OF DAIRY RESEARCH (2003)
Native vs. damaged milk fat globules: Membrane properties affect the viscoelasticity of milk gels
MC Michalski et al.
JOURNAL OF DAIRY SCIENCE (2002)
Mechanisms of inhibition of triacylglycerol hydrolysis by human gastric lipase
Y Pafumi et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2002)
The composition of bovine milk lipids: January 1995 to December 2000
RG Jensen
JOURNAL OF DAIRY SCIENCE (2002)
Characterization of protein components of natural and heat-treated milk fat globule membranes
A Ye et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Digestive utilization of goat and cow milk fat in malabsorption syndrome
MJM Alférez et al.
JOURNAL OF DAIRY RESEARCH (2001)