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).
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
Partition of milk phospholipids during ice cream manufacturing
Kaavya Rathnakumar, Joana Ortega-Anaya, Rafael Jimenez-Flores and Sergio I. Martínez-Monteagudo Journal of Dairy Science 106(11) 7501 (2023) https://doi.org/10.3168/jds.2022-23145
Changes in Milk Fat Globules and Membrane Proteins Prepared from pH-Adjusted Bovine Raw Milk
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
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
Milk fat globule membrane in infant nutrition: a dairy industry perspective
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
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
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
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
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 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
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
Milk Sphingomyelin Domains in Biomimetic Membranes and the Role of Cholesterol: Morphology and Nanomechanical Properties Investigated Using AFM and Force Spectroscopy
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
Butyric acid released during milk lipolysis triggers biofilm formation of Bacillus species
Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
Maxime Saffon, Véronique Richard, Rafael Jiménez-Flores, Sylvie Gauthier, Michel Britten and Yves Pouliot Foods 2(4) 444 (2013) https://doi.org/10.3390/foods2040444
Effects of heat treatment of cream on the physical–chemical properties of model oil-in-buttermilk emulsions
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
