Milk fat globule membrane (MFGM) material was isolated from industrial buttermilk powder
(BMP) and both were used as a supplement for the production of yoghurt. MFGM isolated …

The milk fat globule membrane (MFGM) fraction refers to the thin film of polar lipids and
membrane proteins that surrounds fat globules in milk. It is its unique biochemical …

There has been a great interest in the phospholipids (PL) found in dairy products because of
their health and functional properties. In this study, a technology that was originally …

The use of membrane technology as a processing and separation method in food industry is
gaining wide application. Membrane separations can be used either as alternatives to …

Addition of lutein to dairy products is an alternative that widens the range of foods which
could be lutein sources. However, bioaccessibility is an essential aspect to be considered …

The milk fat globule membrane (MFGM) has received great attention due to health-beneficial
properties, highlighting the potential to use MFGM isolates in manufacturing nutraceutical …

In milk, lipids occur in the form of globules with diameters ranging from 0.1 to 15 mm. These
fat globules have a surrounding thin film which is called the milk fat globule membrane …

Dairy phospholipids (PL) is of interest due to their health benefits and functional properties.
Solvent fractionation of PL has not been commonly used in the dairy industry to fractionate …

A normal-phase high-performance liquid chromatography–evaporative light-scattering
detector method employing dichloromethane, methanol, and acetic acid/triethylamine buffer …

Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as
material possessing advantageous nutritional as well as technological properties. In this …