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Tai P, Golding M, Singh H, Everett D. The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Patrick Tai
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Matt Golding
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | | | - David Everett
- Riddet Institute, Palmerston North, New Zealand
- Grasslands Research Centre, AgResearch, Palmerston North, New Zealand
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Emorine M, Septier C, Martin C, Cordelle S, Sémon E, Thomas-Danguin T, Salles C. Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans. Molecules 2021; 26:molecules26051300. [PMID: 33670944 PMCID: PMC7957480 DOI: 10.3390/molecules26051300] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 02/18/2021] [Accepted: 02/22/2021] [Indexed: 11/25/2022] Open
Abstract
To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.
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Affiliation(s)
- Marion Emorine
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
| | - Chantal Septier
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
| | - Christophe Martin
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
- Plateform ChemoSens, CSGA, F-21000 Dijon, France
| | - Sylvie Cordelle
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
- Plateform ChemoSens, CSGA, F-21000 Dijon, France
| | - Etienne Sémon
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
- Plateform ChemoSens, CSGA, F-21000 Dijon, France
| | - Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l‘Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (C.S.); (C.M.); (S.C.); (E.S.); (T.T.-D.)
- Correspondence:
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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.10.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Thermal and storage properties of milk fat globules treated with different homogenisation pressures. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104725] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months. Foods 2020; 9:foods9030268. [PMID: 32131400 PMCID: PMC7143483 DOI: 10.3390/foods9030268] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/18/2020] [Accepted: 02/26/2020] [Indexed: 12/23/2022] Open
Abstract
Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected traits of Parmigiano Reggiano cheese ripened for 12, 18, 24, 30, 40 and 50 months. Two cheeses per each ripening period were sampled. Although moisture constantly decreased and was close to 25% in 50-month cheeses, with a parallel increase in cheese hardness, several biochemical changes occurred involving the activity of both native and microbial enzymes. Capillary electrophoresis demonstrated degradation of αs1- and β-casein, indicating residual activity of both chymosin and plasmin. Similarly, continuous release of free amino acids supported the activity of peptidases deriving from lysed bacterial cells. Volatile flavor compounds, such as short-chain fatty acids and some derived ketones, alcohols and esters, evaluated by gas chromatography with solid-phase micro-extraction, accumulated as well. Cheese microstructure was characterized by free fat trapped in irregularly shaped areas within a protein network, with native fat globules being no longer visible. This study showed for the first time that numerous biochemical and structural variations still occur in a hard cheese at up to 50 months of aging, proving that the ripening extension deserves to be highlighted to the consumer and may justify a premium price.
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Lopez C, Cauty C, Guyomarc'h F. Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800201] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Nguyen HT, Ong L, Lopez C, Kentish SE, Gras SL. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses. Food Res Int 2017; 102:458-467. [DOI: 10.1016/j.foodres.2017.09.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 09/08/2017] [Accepted: 09/09/2017] [Indexed: 11/25/2022]
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Banville V, Chabot D, Power N, Pouliot Y, Britten M. Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lopez C, Cauty C, Guyomarc'h F. Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts. ACTA ACUST UNITED AC 2015; 95:863-893. [PMID: 26568788 PMCID: PMC4641158 DOI: 10.1007/s13594-015-0263-0] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 10/02/2015] [Accepted: 10/02/2015] [Indexed: 12/02/2022]
Abstract
The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory have significantly contributed to increasing knowledge on the organization of lipids in situ in dairy products. This paper provides an overview of recent advances on the organization of lipids in the milk fat globule membrane using microscopy techniques (mainly confocal microscopy and atomic force microscopy). Also, this overview brings structural information about the organization of lipids in situ in commercialized milks, infant milk formulas and various dairy products (cream, butter, buttermilk, butter serum and cheeses). The main mechanical treatment used in the dairy industry, homogenization, decreases the size of milk fat globules, changes the architecture (composition and organization) of the fat/water interface and affects the interactions between lipid droplets and the protein network (concept of inert vs active fillers). The potential impacts of the organization of lipids and of the alteration of the milk fat globule membrane are discussed, and technological strategies are proposed, in priority to design biomimetic lipid droplets in infant milk formulas.
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Affiliation(s)
- Christelle Lopez
- INRA, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France ; Agrocampus Ouest, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France
| | - Chantal Cauty
- INRA, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France ; Agrocampus Ouest, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France
| | - Fanny Guyomarc'h
- INRA, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France ; Agrocampus Ouest, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France
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Hartmann K, Samudrala R, Hofmann T, Schieberle P, Hitzmann B, Hinrichs J. Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Burdikova Z, Svindrych Z, Hickey C, Wilkinson MG, Auty MAE, Samek O, Bernatova S, Krzyzanek V, Periasamy A, Sheehan JJ. Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistry. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0253-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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van der Sman RGM, Broeze J. Multiscale analysis of structure development in expanded starch snacks. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2014; 26:464103. [PMID: 25347195 DOI: 10.1088/0953-8984/26/46/464103] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In this paper we perform a multiscale analysis of the food structuring process of the expansion of starchy snack foods like keropok, which obtains a solid foam structure. In particular, we want to investigate the validity of the hypothesis of Kokini and coworkers, that expansion is optimal at the moisture content, where the glass transition and the boiling line intersect. In our analysis we make use of several tools, (1) time scale analysis from the field of physical transport phenomena, (2) the scale separation map (SSM) developed within a multiscale simulation framework of complex automata, (3) the supplemented state diagram (SSD), depicting phase transition and glass transition lines, and (4) a multiscale simulation model for the bubble expansion. Results of the time scale analysis are plotted in the SSD, and give insight into the dominant physical processes involved in expansion. Furthermore, the results of the time scale analysis are used to construct the SSM, which has aided us in the construction of the multiscale simulation model. Simulation results are plotted in the SSD. This clearly shows that the hypothesis of Kokini is qualitatively true, but has to be refined. Our results show that bubble expansion is optimal for moisture content, where the boiling line for gas pressure of 4 bars intersects the isoviscosity line of the critical viscosity 10(6) Pa.s, which runs parallel to the glass transition line.
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Affiliation(s)
- R G M van der Sman
- Agrotechnology Food Sciences Group, Wageningen University & Research, 6708 PB Wageningen, The Netherlands
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Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.11.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Michalski MC, Genot C, Gayet C, Lopez C, Fine F, Joffre F, Vendeuvre JL, Bouvier J, Chardigny JM, Raynal-Ljutovac K. Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism. Prog Lipid Res 2013; 52:354-73. [PMID: 23624223 DOI: 10.1016/j.plipres.2013.04.004] [Citation(s) in RCA: 149] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Revised: 03/13/2013] [Accepted: 04/10/2013] [Indexed: 11/18/2022]
Abstract
On a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex molecules such as triacylglycerols (TAG) and phospholipids (PL), themselves organised in supramolecular structures presenting different thermal behaviours. They are generally embedded in complex food matrixes. Recent reports have revealed that molecular and supramolecular structures of lipids and their liquid or solid state at the body temperature influence both the digestibility and metabolism of dietary FA. The aim of the present review is to highlight recent knowledge on the impact on FA digestion, absorption and metabolism of: (i) the intramolecular structure of TAG; (ii) the nature of the lipid molecules carrying FA; (iii) the supramolecular organization and physical state of lipids in native and formulated food products and (iv) the food matrix. Further work should be accomplished now to obtain a more reliable body of evidence and integrate these data in future dietary recommendations. Additionally, innovative lipid formulations in which the health beneficial effects of either native or recomposed structures of lipids will be taken into account can be foreseen.
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Affiliation(s)
- M C Michalski
- INRA, USC1235, INSERM U1060, CarMeN laboratory, IMBL, F-69621 Villeurbanne, France; CRNH Rhône-Alpes, CENS, F-69600 Oullins, France.
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Boisard L, Andriot I, Arnould C, Achilleos C, Salles C, Guichard E. Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients. Food Chem 2013; 136:1070-7. [DOI: 10.1016/j.foodchem.2012.09.035] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2012] [Revised: 09/05/2012] [Accepted: 09/06/2012] [Indexed: 10/27/2022]
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Gliguem H, Lopez C, Michon C, Lesieur P, Ollivon M. The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3125-3134. [PMID: 21375320 DOI: 10.1021/jf103641f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Both the composition and the thermal kinetics that are applied to processed cheeses can affect their texture. This study investigated the effect of the storage conditions and thermal history on the viscoelastic properties of processed cheese and the physical properties of the fat phase. The microstructure of processed cheese has been characterized. Using a combination of physical techniques such as rheometry, differential scanning calorimetry, and X-ray diffraction, the partial crystallization of fat and the polymorphism of triacylglycerols (TG; main constituents of milk fat) were related to changes in the elastic modulus and tan δ as a function of temperature. In the small emulsion droplets (<1 μm) dispersed in processed cheeses, the solid fat phase was studied at a molecular level and showed differences as a function of the thermal history. Storage of processed cheese at 4 °C and its equilibration at 25 °C lead to partial crystallization of the fat phase, with the formation of a β' 2 L (40.9 Å) structure; on cooling at 2 °C min(-1), the formation of an α 3 L (65.8 Å) structure was characterized. The cooling of processed cheese from 60 to -10 °C leads to the formation of a single type of crystal: α 3 L (72 Å). Structural reorganizations of the solid fat phase characterized on heating allowed the interpretation of the elastic modulus evolution of processed cheese. This study evidenced polymorphism of TG in a complex food product such as processed cheese and allowed a better understanding of the viscoelastic properties as a function of the thermal history.
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Affiliation(s)
- Hela Gliguem
- Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, 5 rue J. B. Clément, 92296 Châtenay-Malabry, France.
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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. Colloids Surf B Biointerfaces 2010; 83:29-41. [PMID: 21126862 DOI: 10.1016/j.colsurfb.2010.10.039] [Citation(s) in RCA: 175] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2010] [Revised: 10/21/2010] [Accepted: 10/21/2010] [Indexed: 11/20/2022]
Abstract
Although human milk fat globules (MFG) are of primary importance since they are the exclusive lipid delivery carriers in the gastrointestinal tract of breast-fed infants, they remain the poorly understood aspect of milk. The objectives of this study were to investigate these unique colloidal assemblies and their interfacial properties, i.e. composition and structure of their biological membrane. In mature breast milk, MFG have a mean diameter of 4-5 microm, a surface area of about 2m(2)/g fat and an apparent zeta potential ζ=-6.7 ± 0.5 mV at 37°C. Human MFG contain 3-4mg polar lipids/g fat as quantified by HPLC/ELSD. The main polar lipids are sphingomyelin (SM; 36-45%, w/w), phosphatidylcholine (19-23%, w/w) and phosphatidylethanolamine (10-15%, w/w). In situ structural investigations of human MFG have been performed using light and confocal microscopy with adapted fluorescent probes, i.e. Nile Red, the extrinsic phospholipid Rh-DOPE, Fast Green and the lectin WGA-488. This study revealed a spatial heterogeneity in the human milk fat globule membrane (MFGM), with the lateral segregation of SM in liquid-ordered phase domains of various shapes and sizes surrounded by a liquid-disordered phase composed of the glycerophospholipids in which the proteins are dispersed. The glycocalyx formed by glycoproteins and cytoplasmic remnents have also been characterised around human MFG. A new model for the structure of the human MFGM is proposed and discussed. The unique composition and lateral organisation of the human MFGM components could be of metabolic significance and have health impact for the infants that need to be further explored.
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Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.065] [Citation(s) in RCA: 163] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Michalski MC. Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200800254] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Gliguem H, Ghorbel D, Lopez C, Michon C, Ollivon M, Lesieur P. Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3195-3203. [PMID: 19296576 DOI: 10.1021/jf802956b] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The thermal, rheological, and structural behaviors of a spreadable processed cheese were studied by complementary techniques including differential scanning calorimetry (DSC), rheology, and X-ray diffraction as a function of temperature. In this product, fat is present as a dispersed phase. Thermal and rheological properties were studied at different cooling rates between 0.5 and 10 degrees C min(-1) from 60 to 3 degrees C. Crystallization properties of fat were monitored at a cooling rate of -2 degrees C min(-1) from 60 to -10 degrees C. Fat triacylglycerols (TGs) crystallized at 15 degrees C in a triple-chain length 3Lalpha (72 A) structure correlated to exothermic events and to the sudden increase in the rheological moduli G' and G''. Upon heating at 2 degrees C min(-1), the polymorphic transition of TGs evidence the melting of the 3Lalpha structure and the formation of a 2Lbeta' (36.7-41.5 A) structure. Melting of the latter follows. These transformations coincide with thermal events observed by DSC and the decrease in two steps of the rheological moduli. The influence of fat crystallization, melting, and polymorphism upon the viscoelastic properties is clearly demonstrated upon both heating and cooling.
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Affiliation(s)
- Hela Gliguem
- Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, Chatenay-Malabry, France
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Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.07.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Heterogeneity of milk fat globule membrane structure and composition as observed using fluorescence microscopy techniques. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2008.06.001] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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