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Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products
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Milk fat globule membrane glycoproteins prevent adhesion of the colonic microbiota and result in increased bacterial butyrate production
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Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis
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Composition and emulsifying properties of a milk fat globule membrane enriched material
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Stability of milk fat globule membrane proteins toward human enzymatic gastrointestinal digestion
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Purification, analysis and applications of bioactive milk fat globule membrane material
(2012) -
In-depth proteomic analysis of bovin milk fat globule membrane components by nano-LC FT-ICR MS analysis
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Analysis and applications of milk fat globule membrane material
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A comparison of composition and emulsifying properties of milk fat globule membrane enriched material
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- Conference Paper
- C3
- open access
Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material
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- Conference Paper
- C3
- open access
Improved solvent extraction procedure and HPLC-ELSD method for analysis of polar lipids from dairy materials
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Emulsifying properties of milk fat globule membrane enriched material
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Effects of milk fat globule membrane glycoproteins on the colonic microbiota
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Improved solvent extraction procedure and high-performance liquid chromatography-evaporative light-scattering detector method for analysis of polar lipids from dairy materials
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Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material
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Isolation and applications of milk fat globule membrane material: isolation from buttermilk and butter serum
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Membrane separations in food processing
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Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing
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Individual phospholipid classes from Iberian pig meat as affected by diet
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Use of milk fat globule membrane material in making functional yoghurt