Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids
(PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other …

Food-based components represent major sources of functional bioactive compounds. Milk is
a rich source of multiple bioactive peptides that not only help to fulfill consumers 'nutritional …

Many food products are oil in water (O/W) emulsions. Milk has the specificity to be a natural
O/W emulsion secreted by the lactating cells. The milk fat globules are recognized as being …

The composition and physical-chemical properties of the milk fat globule membrane (MFGM)
is a subject that has gained increased interest in the field of food colloids, mainly because …

This review considers the impact of combining discrete membrane filtration configurations in
a multistage or sequential configuration to improve processing performance, energy …

This study aimed to develop a novel astaxanthin nanoparticle using gum arabic (GA) and
whey protein powder enriched with milk fat globule membranes (MFGM-WPI) as carriers and …

Dairy products have become more common in people's daily diets in recent years, and
numerous useful components derived from milk are widely employed in the food industry …

To investigate whether the addition of milk fat globule membrane (MFGM) materials could
improve the fat stability of infant formula and study the mechanism of membrane construction …

Dairy waste management to reduce environmental pollution through its utilization in various
food and non-food products is a major concern of the dairy industry. Whey and buttermilk are …

Inspired by the milk fat globule membrane composition, we investigated the interaction
between whey protein isolate (WPI) and soybean lecithin (SL) at various mass ratios (10: 0 …