The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
This article has been cited by the following article(s):
Preferential localization of Escherichia coli in dairy emulsions: Influence of milk lipid droplets surface composition on bacterial adhesion
Arthur Bagel, Isabelle Hue, Sylvie Cabon, Bruno Novales, Delphine Sergentet, Emmanuel Jaffres and Christelle Lopez Food Research International 202 115750 (2025) https://doi.org/10.1016/j.foodres.2025.115750
Functional Significance of Probiotic Bacterial Interactions with Milk Fat Globules in a Human Host
Surface proteins of Shiga toxin-producing Escherichia coli mediate association with milk fat globules in raw milk
Arthur Bagel, Marion Bouvier-Crozier, Mélissa Canizares, Badis Hamadou, Louise Courcol, Christelle Lopez, Valérie Michel, Thomas Douellou and Delphine Sergentet Frontiers in Microbiology 14 (2023) https://doi.org/10.3389/fmicb.2023.1156374
The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion
Diet energy levels and temperature affect the size of the fat milk globule in dairy goats
Roberto Germano Costa, David Kleberson Rodrigues de Azevedo, Neila Lidiany Ribeiro, Mikael Leal Cabral Menezes de Amorim, Ricardo Romão Guerra, Amanda Marília da Silva Sant’Ana, Iolanda Altomonte and Mina Martini Revista Brasileira de Zootecnia 50 (2021) https://doi.org/10.37496/rbz5020200145
Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes
Jerish Joyner Janahar, Alice Marciniak, V.M. Balasubramaniam, Rafael Jimenez-Flores and Edmund Ting Journal of Dairy Science 104(2) 1531 (2021) https://doi.org/10.3168/jds.2020-19081
Improving Human Health with Milk Fat Globule Membrane, Lactic Acid Bacteria, and Bifidobacteria
Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being
Javier Fontecha, Lauren Brink, Steven Wu, Yves Pouliot, Francesco Visioli and Rafael Jiménez-Flores Nutrients 12(6) 1607 (2020) https://doi.org/10.3390/nu12061607
Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor
Justine Guerin, Jennifer Burgain, Faustine Gomand, Joël Scher and Claire Gaiani Critical Reviews in Food Science and Nutrition 59(4) 639 (2019) https://doi.org/10.1080/10408398.2017.1386158
The effect of dietary forage to concentrate ratio and forage type on milk fatty acid composition and milk fat globule size of lactating cows
Mari J. Jaakamo, Tytti J. Luukkonen, Piia K. Kairenius, Ali R. Bayat, Seppo A. Ahvenjärvi, Tuomo M. Tupasela, Johanna H. Vilkki, Kevin J. Shingfield and Heidi M. Leskinen Journal of Dairy Science 102(10) 8825 (2019) https://doi.org/10.3168/jds.2018-15833
Agro-Food Byproducts as a New Source of Natural Food Additives
Margarida Faustino, Mariana Veiga, Pedro Sousa, Eduardo M. Costa, Sara Silva and Manuela Pintado Molecules 24(6) 1056 (2019) https://doi.org/10.3390/molecules24061056
Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane
Christelle Lopez, Chantal Cauty and Fanny Guyomarc'h European Journal of Lipid Science and Technology 121(1) (2019) https://doi.org/10.1002/ejlt.201800201
The use of buttermilk as a raw material for cheese production
Katarzyna Skryplonek, Izabela Dmytrów and Anna Mituniewicz‐Małek International Journal of Dairy Technology 72(4) 610 (2019) https://doi.org/10.1111/1471-0307.12614
Effect of bovine milk fat globule membranes as a complementary food on the serum metabolome and immune markers of 6-11-month-old Peruvian infants
Antirotaviral Activity of Bovine and Ovine Dairy Byproducts
José Antonio Parrón, Daniel Ripollés, María Dolores Pérez, Miguel Calvo, Jan Trige Rasmussen and Lourdes Sánchez Journal of Agricultural and Food Chemistry 65(21) 4280 (2017) https://doi.org/10.1021/acs.jafc.7b01059
Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments
Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2
A. Olabi, S. Jinjarak, R. Jiménez-Flores, J.H. Walker and Hamza Daroub Journal of Dairy Science 98(6) 3590 (2015) https://doi.org/10.3168/jds.2014-9141
Butyric acid released during milk lipolysis triggers biofilm formation of Bacillus species
Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model
Haotian Zheng, Rafael Jiménez-Flores, Derek Gragson and David W. Everett Journal of Agricultural and Food Chemistry 62(14) 3236 (2014) https://doi.org/10.1021/jf500093p
Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components
Milk Sphingomyelin Domains in Biomimetic Membranes and the Role of Cholesterol: Morphology and Nanomechanical Properties Investigated Using AFM and Force Spectroscopy
Characterization of Lactobacillus reuteri Interaction with Milk Fat Globule Membrane Components in Dairy Products
Guillaume Brisson, Hannah F. Payken, John P. Sharpe and Rafael Jiménez-Flores Journal of Agricultural and Food Chemistry 58(9) 5612 (2010) https://doi.org/10.1021/jf904381s