The fatty acid composition of small and large naturally occurring milk fat globules-Reference-Cited by-同舟云学术

The fatty acid composition of small and large naturally occurring milk fat globules

Published:2003-11 Issue:11 Volume:105 Page:677-682
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Briard Valérie¹,Leconte Nadine¹,Michel Françoise¹,Michalski Marie‐Caroline¹

Affiliation:

1. Laboratoire de Recherches de Technologie Laitière, INRA, Rennes, France

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200300812

Reference15 articles.

1. P. Walstra: Physical chemistry of milk fat globules. In: Advanced Dairy Chemistry Vol. 2: Lipids. Ed.P.F. Fox Chapman & Hall London (UK) 1995 pp. 131‐178.

2. Milk fat globules: Fatty acid composition, size and in vivo regulation of fat liquidity

3. J. R. Brunner: Physical equilibria in milk: the lipid phase. In: Fundamentals of dairy chemistry. Eds.B. H. Webb and A. H. Johnson AVI Publ. Co. Inc. Westport (USA) 1965 pp. 403‐505.

4. Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk

Cited by 79 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Linc-smad7 is involved in the regulation of lipid synthesis in mouse mammary epithelial cells;International Journal of Biological Macromolecules;2024-03

2. Comparative lipidomics analysis of different-sized fat globules in sheep and cow milks;Current Research in Food Science;2024

3. Impact of varying levels of pasture allowance on the nutritional quality and functionality of milk throughout lactation;Journal of Dairy Science;2023-10

4. The Effect of Milking Frequency, Breed, and Stage of Lactation on the Milk Fat Globule Size and Fatty Acid Composition in Sheep’s Milk;Foods;2023-06-22

5. Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties;Foods;2023-04-03