Milk fat globules and associated membranes: Colloidal properties and processing effects

Advances in Colloid and Interface Science

Volumn 245, Issue , 2017, Pages 92-101

  Jukkola, Annamari ^a   Rojas, Orlando J ^a  

^a AALTO UNIVERSITY   (Finland)

Author keywords

Adsorption; Colloidal stability; Fat colloids; Glycoproteins; Milk fat globule membrane (MFGM); Protein stabilized colloids

Indexed keywords

ADSORPTION; COLLOIDS; GLYCOPROTEINS;

COLLOIDAL INTERACTION; COLLOIDAL PROPERTIES; COLLOIDAL STABILITY; MILK CONSTITUENTS; MILK FAT GLOBULES; PHYSICAL CHEMICAL PROPERTY; PROCESSING EFFECTS; STABILIZED COLLOIDS;

OILS AND FATS;

EID: 85018172765     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2017.04.010     Document Type: Review

References (115)

1. Lee, S., Sherbon, J., Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk. J Dairy Res 69:4 (2002), 555–567.
2. Yao, Y., Zhao, G., Yan, Y., Mu, H., Jin, Q., Zou, X. et al., Milk fat globules by confocal Raman microscopy: differences in human, bovine and caprine milk. Food Res Int 80 (2016), 61–69.
3. Nguyen, H.T.H., Madec, M., Ong, L., Kentish, S.E., Gras, S.L., Lopez, C., The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature. Food Chem 204 (8/1 2016), 343–351.
4. Brooker, B., The adsorption of crystalline fat to the air-water-Interface of whipped cream. Food Struct 9:3 (1990), 223–229.
5. Kathriarachchi, K., Leus, M., Everett, D.W., Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globules. Int Dairy J 37:2 (2014), 117–126.
6. Dalsgaard, T.K., Larsen, L.B., Effect of photo-oxidation of major milk proteins on protein structure and hydrolysis by chymosin. Int Dairy J 19:6–7 (2009), 362–371.
7. Juliano, P., Kutter, A., Cheng, L.J., Swiergon, P., Mawson, R., Augustin, M.A., Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods. Ultrason Sonochem 18:5 (2011), 963–973.
8. Huppertz, T., Fox, P.F., Effect of NaCl on some physico-chemical properties of concentrated bovine milk. Int Dairy J 16:10 (2006), 1142–1148.
9. Bourlieu, C., Rousseau, F., Briard-Bion, V., Madec, M., Bouhallab, S., Hydrolysis of native milk fat globules by microbial lipases: mechanisms and modulation of interfacial quality. Food Res Int 49:1 (2012), 533–544.
10. Le, T.T., van Camp, J., Pascual, P.A.L., Meesen, G., Thienpont, N., Messens, K. et al., Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material. Int Dairy J 21:10 (2011), 798–805.
11. Phan, T.T.Q., Asaduzzaman, M., Le, T.T., Fredrick, E., Van der Meeren, P., Dewettinck, K., Composition and emulsifying properties of a milk fat globule membrane enriched material. Int Dairy J 29:2 (2013), 99–106.
12. Phan, T.T.Q., Le, T.T., Van der Meeren, P., Dewettinck, K., Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products. J Dairy Sci 97:8 (2014), 4799–4810.
13. Corredig, M., Dalgleish, D., Isolates from industrial buttermilk: emulsifying properties of materials derived from the milk fat globule membrane. J Agric Food Chem 45:12 (1997), 4595–4600.
14. Corredig, M., Dalgleish, D.G., Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material. J Dairy Res 65:03 (1998), 465–477.
15. Phan, T.T.Q., Le, T.T., Van de Walle, D., Van der Meeren, P., Dewettinck, K., Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions. Int Dairy J 52 (2016), 42–49.
16. Lilbaek, H.M., Fatum, T.M., Ipsen, R., Sorensen, N.K., Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids. J Agric Food Chem 55:8 (2007), 2970–2978.
17. Phan, T.T.Q., Moens, K., Le, T.T., Van der Meeren, P., Dewettinck, K., Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream. Int Dairy J 39:1 (2014), 16–23.
18. Liu, W., Ye, A., Liu, W., Liu, C., Singh, H., Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids. J Dairy Sci 96:4 (2013), 2061–2070.
19. Contarini, G., Povolo, M., Phospholipids in milk fat: composition, biological and technological significance, and analytical strategies. Int J Mol Sci 14:2 (2013), 2808–2831.
20. Dewettinck, K., Rombaut, R., Thienpont, N., Le, T.T., Messens, K., Van Camp, J., Nutritional and technological aspects of milk fat globule membrane material. Int Dairy J 18:5 (2008), 436–457.
21. Lopez, C., Briard-Bion, V., Ménard, O., Beaucher, E., Rousseau, F., Fauquant, J. et al., Fat globules selected from whole milk according to their size: different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains. Food Chem 125:2 (3/15 2011), 355–368.
22. Zheng, H., Jiménez-Flores, R., Everett, D.W., Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes. J Dairy Sci 97:10 (2014), 5964–5974.
23. Malik, P., Danthine, S., Paul, A., Blecker, C., Physical-chemical properties of milk fat globule membrane at different stages of isolation. Sci Bull Ser F Biotech XIX (2015), 154–159.
24. Holzmüller, W., Kulozik, U., Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – a critical review. Int Dairy J 61 (2016), 51–66.
25. Lopez, C., Milk fat globules enveloped by their biological membrane: unique colloidal assemblies with a specific composition and structure. Curr Opin Colloid Interface Sci 16:5 (2011), 391–404.
26. Yang, M., Cong, M., Peng, X., Wu, J., Wu, R., Liu, B. et al., Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins in human and bovine colostrum and mature milk samples through iTRAQ labeling. Food Funct 7:5 (2016), 2438–2450.
27. Keenan, T.W., Olson, D.E., Mollenhauer, H.H., Origin of the milk fat globule membrane. J Dairy Sci 54:3 (1971), 295–299.
28. Bianchi, L., Puglia, M., Landi, C., Matteoni, S., Perini, D., Armini, A. et al., Solubilization methods and reference 2-DE map of cow milk fat globules. J Proteomics 72:5 (7/21 2009), 853–864.
29. Martini, M., Salari, F., Altomonte, I., The macrostructure of milk lipids: the fat globules. Crit Rev Food Sci Nutr 56:7 (2016), 1209–1221.
30. Guerra, E., Verardo, V., Caboni, M.F., Determination of bioactive compounds in cream obtained as a by-product during cheese-making: influence of cows’ diet on lipid quality. Int Dairy J 42:0 (2015), 16–25.
31. Mesilati-Stahy, R., Moallem, U., Magen, Y., Argov-Argaman, N., Altered concentrate to forage ratio in cows ration enhanced bioproduction of specific size subpopulation of milk fat globules. Food Chem 179 (7/15 2015), 199–205.
32. Brown, D.A., Lipid droplets: proteins floating on a pool of fat. Curr Biol 11:11 (6/1 2001), R446–R449.
33. Bitman, J., Wood, D.L., Changes in milk fat phospholipids during lactation. J Dairy Sci 73:5 (1990), 1208–1216.
34. Lu, J., Wang, X., Zhang, W., Liu, L., Pang, X., Zhang, S. et al., Comparative proteomics of milk fat globule membrane in different species reveals variations in lactation and nutrition. Food Chem 196 (4/1 2016), 665–672.
35. Lu, J., Argov-Argaman, N., Anggrek, J., Boeren, S., van Hooijdonk, T., Vervoort, J. et al., The protein and lipid composition of the membrane of milk fat globules depends on their size. J Dairy Sci 99:6 (2016), 4726–4738.
36. Ye, A., Cui, J., Singh, H., Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk. J Dairy Sci 94:6 (2011), 2762–2770.
37. Lopez, C., Madec, M., Jimenez-Flores, R., Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins. Food Chem 120:1 (5/1 2010), 22–33.
38. Michalski, M., Briard, V., Michel, F., Optical parameters of milk fat globules for laser light scattering measurements. Lait 81 (2001), 787–796.
39. Heid, H.W., Keenan, T.W., Intracellular origin and secretion of milk fat globules. Eur J Cell Biol 84:2–3 (3/9 2005), 245–258.
40. Keenan, T.W., Mather, I.H., Intracellular origin of milk fat globules and the nature of the milk fat globule membrane. Fox, P.F., McSweeney, P.L.H., (eds.) Advanced dairy chemistry, vol 2: lipids, 3rd ed., 2006, Springer, US.
41. Zou, X., Guo, Z., Jin, Q., Huang, J., Cheong, L., Xu, X. et al., Composition and microstructure of colostrum and mature bovine milk fat globule membrane. Food Chem 185 (10/15 2015), 362–370.
42. Gallier, S., Gordon, K.C., Singh, H., Chemical and structural characterisation of almond oil bodies and bovine milk fat globules. Food Chem 132:4 (6/15 2012), 1996–2006.
43. Fong, B.Y., Norris, C.S., MacGibbon, A.K.H., Protein and lipid composition of bovine milk-fat-globule membrane. Int Dairy J 17:4 (2007), 275–288.
44. Shimizu, M., Kanno, C., Yamauchi, K., Selective solubilization of bovine milk-fat globule membrane proteins with guanidine-hydrochloride and disposition of some of proteins. Agric Biol Chem 42:12 (1978), 2309–2314.
45. 2. Agric Biol Chem 44:5 (1980), 1193–1194.
46. Le, T.T., Van Camp, J., Rombaut, R., van Leeckwyck, F., Dewettinck, K., Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk. J Dairy Sci 92:8 (2009), 3592–3603.
47. Gallier, S., Gragson, D., Jimenez-Flores, R., Everett, D., Using confocal laser scanning microscopy to probe the milk fat globule membrane and associated proteins. J Agric Food Chem 58:7 (2010), 4250–4257.
48. Holzmüller, W., Müller, M., Himbert, D., Kulozik, U., Impact of cream washing on fat globules and milk fat globule membrane proteins. Int Dairy J 59 (2016), 52–61.
49. Keenan, T., Milk lipid globules and their surrounding membrane: a brief history and perspectives for future research. J Mammary Gland Biol Neoplasia 6:3 (2001), 365–371.
50. Walstra, P., Wouters, J.T.M., Geurts, T.J., Dairy science and technology. 2nd ed., 2006, Taylor & Francis, FL.
51. McClements, D.J., Biopolymers in food emulsions. Kasapis, S., Norton, I.T., Ubbink, J.B., (eds.) Modern biopolymer science – bridging the divide between fundamental treatise and industrial application, 2009, Elsevier, US.
52. Garcia, C., Antona, C., Robert, B., Lopez, C., Armand, M., The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion. Food Hydrocoll 35 (2014), 494–504.
53. Hwang, D., Damodaran, S., Selective precipitation and removal of lipids from cheese whey using chitosan. J Agric Food Chem 43:1 (1995), 33–37.
54. Michalski, M., Michel, F., Sainmont, D., Briard, V., Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane. Colloids Surf B 23:1 (2002), 23–30.
55. Gallier, S., Vocking, K., Post, J.A., Van De Heijning, B., Acton, D., Van Der Beek, E.M. et al., A novel infant milk formula concept: mimicking the human milk fat globule structure. Coll Surf B 136 (12/1 2015), 329–339.
56. Scott, L., Duncan, S., Sumner, S., Waterman, K., Physical properties of cream reformulated with fractionated milk fat and milk-derived components. J Dairy Sci 86:11 (2003), 3395–3404.
57. Nguyen, H.T.H., Ong, L., Beaucher, E., Madec, M., Kentish, S.E., Gras, S.L. et al., Buffalo milk fat globules and their biological membrane: in situ structural investigations. Food Res Int 67 (2015), 35–43.
58. Et-Thakafy, O., Guyomarc'h, F., Lopez, C., Lipid domains in the milk fat globule membrane: dynamics investigated in situ in milk in relation to temperature and time. Food Chem 220 (4/1 2017), 352–361.
59. Bolling, J., Duncan, S., Eigel, W., Waterman, K., Processing effects on physicochemical properties of creams formulated with modified milk fat. J Dairy Sci 88:4 (2005), 1342–1351.
60. Baumruck, Cr, Keenan, T.W. et al., J Dairy Sci 56:8 (1973), 1092–1094.
61. Walstra, P., Jenness, R., Dairy chemistry and physics. 1984, John Wiley & Sons, New York.
62. El-Loly, M., Composition, properties and nutritional aspects of milk fat globule membrane-a review. Pol J Food Nutr Sci 61:1 (2011), 7–32.
63. Hayashi, S., Smith, L.M., Membranous material of bovine milk fat globules. I. Comparison of membranous fractions released by deoxycholate and by churning. Biochem 4:12 (1965), 2550–2557.
64. Rombaut, R., Dejonckheere, V., Dewettinck, K., Microfiltration of butter serum upon casein micelle destabilization. J Dairy Sci 89:6 (2006), 1915–1925.
65. Raikos, V., Kapolos, J., Farmakis, L., Koliadima, A., Karaiskakis, G., The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment. Food Res Int 42:5–6 (2009), 659–665.
66. Sharma, P., Oey, I., Everett, D.W., Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment. Food Hydrocoll 47 (2015), 99–107.
67. Houlihan, A., Goddard, P., Nottingham, S., Kitchen, B., Masters, C., Interactions between the bovine-milk fat globule-membrane and skim milk components on heating whole milk. J Dairy Res 59:2 (1992), 187–195.
68. Singh, H., The milk fat globule membrane—a biophysical system for food applications. Curr Opin Colloid Interface Sci 11:2–3 (2006), 154–163.
69. Cano-Ruiz, M.E., Richter, R.L., Effect of homogenization pressure on the milk fat globule membrane proteins. J Dairy Sci 80:11 (1997), 2732–2739.
70. Kim, H.-Y., Jimenez-Flores, R., Heat-induced interactions between the proteins of milk fat globule membrane and skim milk. J Dairy Sci 78:1 (1995), 24–35.
71. Zamora, A., Ferragut, V., Guamis, B., Trujillo, A.J., Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk. Food Hydrocoll 29:1 (2012), 135–143.
72. Corredig, M., Dalgleish, D., Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk. J Dairy Res 63:3 (1996), 441–449.
73. Sharma, P., Oey, I., Bremer, P., Everett, D.W., Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. Int Dairy J 39:1 (2014), 146–156.
74. Ye, A., Singh, H., Taylor, M.W., Anema, S., Characterization of protein components of natural and heat-treated milk fat globule membranes. Int Dairy J 12:4 (2002), 393–402.
75. Cheng, K., Ropers, M., Lopez, C., The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers. Food Chem 224 (6/1 2017), 114–123.
76. Murthy, A.V.R., Guyomarc'h, F., Lopez, C., The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane. Biochim Biophys Acta 1858:9 (2016), 2181–2190.
77. Corredig, M., Dalgleish, D., Effect of heating of cream on the properties of milk fat globule membrane isolates. J Agric Food Chem 46:7 (1998), 2533–2540.
78. Zanabria, R., Tellez, A.M., Griffiths, M.W., Corredig, M., The antiproliferative properties of the milk fat globule membrane are affected by extensive heating. Dairy Sci Technol 94:5 (2014), 439–453.
79. Ye, A., Singh, H., Taylor, M., Anema, S., Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator. J Dairy Res 71:4 (2004), 471–479.
80. Morin, P., Jiménez-Flores, R., Pouliot, Y., Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes. Int Dairy J 17:10 (2007), 1179–1187.
81. Morin, P., Pouliot, Y., Britten, M., Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses. J Dairy Sci 91:3 (2008), 871–882.
82. Yao, Y., Zhao, G., Yan, Y., Chen, C., Sun, C., Zou, X. et al., Effects of freeze drying and spray drying on the microstructure and composition of milk fat globules. RSC Adv 6:4 (2016), 2520–2529.
83. Xu, S., Walkling-Ribeiro, M., Griffiths, M.W., Corredig, M., Pulsed electric field processing preserves the antiproliferative activity of the milk fat globule membrane on colon carcinoma cells. J Dairy Sci 98:5 (2015), 2867–2874.
84. Paquin, P., Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides. Int Dairy J 9:3–6 (1999), 329–335.
85. Hayes, M., Kelly, A., High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties. J Dairy Res 70:3 (2003), 297–305.
86. Darling, D.F., Butcher, D.W., Milk-fat globule membrane in homogenized cream. J Dairy Res 45:02 (1978), 197–208.
87. Ye, A., Anema, S.G., Singh, H., Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk. J Dairy Res 75:3 (2008), 347–353.
88. Gallier, S., Gragson, D., Jiménez-Flores, R., Everett, D.W., β-Casein–phospholipid monolayers as model systems to understand lipid–protein interactions in the milk fat globule membrane. Int Dairy J 22:1 (2012), 58–65.
89. Huppertz, T., Fox, P.F., Kelly, A.L., High pressure-induced changes in the creaming properties of bovine milk. Innov Food Sci Emerg Technol 4:4 (2003), 349–359.
90. Britten, M., Lamothe, S., Robitaille, G., Effect of cream treatment on phospholipids and protein recovery in butter-making process. Int J Food Sci Technol 43:4 (2008), 651–657.
91. Kanno, C., Kim, D., A simple procedure for the preparation of bovine-milk fat globule-membrane and a comparison of its composition, enzymatic-activities, and electrophoretic properties with those prepared by other methods. Agric Biol Chem 54:11 (1990), 2845–2854.
92. Murthy, A.V.R., Guyomarc'h, F., Paboeuf, G., Vié, V., Lopez, C., 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. BBA-Biomembranes 1848:10, Part A (2015), 2308–2316.
93. Jukkola, A., Partanen, R., Rojas, O.J., Heino, A., Separation of milk fat globules via microfiltration: effect of diafiltration media and opportunities for stream valorization. J Dairy Sci 99:11 (2016), 8644–8654.
94. Evers, J.M., The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage. Int Dairy J 14:9 (2004), 747–760.
95. Corredig, M., Roesch, R.R., Dalgleish, D.G., Production of a novel ingredient from buttermilk. J Dairy Sci 86:9 (2003), 2744–2750.
96. Liu, G., Zhong, Q., Removal of milk fat globules from whey protein concentrate 34% to prepare clear and heat-stable protein dispersions. J Dairy Sci 97:10 (2014), 6097–6106.
97. Damodaran, S., Straightforward process for removal of milk fat globule membranes and production of fat-free whey protein concentrate from cheese whey. J Agric Food Chem 59:18 (2011), 10271–10276.
98. Damodaran, S., Zinc-induced precipitation of milk fat globule membranes: a simple method for the preparation of fat-free whey protein isolate. J Agric Food Chem 58:20 (2010), 11052–11057.
99. Astaire, J., Ward, R., German, J., Jimenez-Flores, R., Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction. J Dairy Sci 86:7 (2003), 2297–2307.
100. Brans, G., Schroën, C.G.P.H., van der Sman, R.G.M., Boom, R.M., Membrane fractionation of milk: state of the art and challenges. J Membr Sci 243:1–2 (11/1 2004), 263–272.
101. Sorensen, I., Jensen, S., Ottosen, N., Neve, T., Wiking, L., Chemical quality of raw milk retentate processed by ultra-filtration or reverse osmosis at the dairy farm. Int J Dairy Technol 69:1 (2016), 31–37.
102. Brooker, B., Anderson, M., Andrews, A., The development of structure in whipped cream. Food Microstruct 5:2 (1986), 277–285.
103. Brooker, B., The stabilization of air in foods containing fat - a review. Food Struct 12:1 (1993), 115–122.
104. Borcherding, K., Hoffmann, W., Lorenzen, P.C., Schrader, K., Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk. LWT- Food Sci Technol 41:10 (2008), 2036–2043.
105. Sajedi, M., Nasirpour, A., Keramat, J., Desobry, S., Effect of modified whey protein concentrate on physical properties and stability of whipped cream. Food Hydrocoll 36:0 (2014), 93–101.
106. Smith, A.K., Kakuda, Y., Goff, H.D., Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream. Food Res Int 33:8 (2000), 697–706.
107. Kamath, S., Huppertz, T., Houlihan, A.V., Deeth, H.C., The influence of temperature on the foaming of milk. Int Dairy J, 18(10 − 11), 2008, 994–1002.
108. Oetjen, K., Bilke-Krause, C., Madani, M., Willers, T., Temperature effect on foamability, foam stability, and foam structure of milk. Colloids Surf Physicochem Eng Aspects 460 (10/20 2014), 280–285.
109. Huppertz, T., Foaming properties of milk: a review of the influence of composition and processing. Int J Dairy Technol 63:4 (2010), 477–488.
110. Rashidinejad, A., Birch, E.J., Everett, D.W., Interactions between milk fat globules and green tea catechins. Food Chem 199 (5/15 2016), 347–355.
111. Sirk, T.W., Brown, E.F., Friedman, M., Sum, A.K., Molecular binding of catechins to biomembranes: relationship to biological activity. J Agric Food Chem 57:15 (2009), 6720–6728.
112. Ye, A., Singh, H., Interfacial composition and stability of sodium caseinate emulsions as influenced by calcium ions. Food Hydrocoll 15:2 (2001), 195–207.
113. Jimenez-Lopez, A.J.E., Leconte, N., Garnier-Lambrouin, F., Bouchoux, A., Rousseau, F., Gésan-Guiziou, G., Ionic strength dependence of skimmed milk microfiltration: Relations between filtration performance, deposit layer characteristics and colloidal properties of casein micelles. J Membr Sci 369:1–2 (3/1 2011), 404–413.
114. Carpintero-Tepole, V., Brito-de la Fuente, E., Martínez-González, E., Torrestiana-Sánchez, B., Microfiltration of concentrated milk protein dispersions: the role of pH and minerals on the performance of silicon nitride microsieves. LWT- Food Sci Technol 59 (2014), 827–833.
115. Lopez, C., Cauty, C., Rousseau, F., Blot, M., Margolis, A., Famelart, M., Lipid droplets coated with milk fat globule membrane fragments: microstructure and functional properties as a function of pH. Food Res Int 91 (2017), 26–37.