Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk

Texture Development During Cheese Ripening

R. C. Lawrence, Lawrence K. Creamer, J. Gilles · Journal of Dairy Science · 1987 · 504 citations · Full text

Phospholipid, Sphingolipid, and Fatty Acid Compositions of the Milk Fat Globule Membrane are Modified by Diet

Christelle Lopez, Valérie Briard‐Bion, Olivia Ménard et al. · Journal of Agricultural and Food Chemistry · 2008 · 246 citations

Relation between syneresis and rheological properties of particle gels

T. van Vliet, H.J.M. van Dijk, P. Zoon et al. · Colloid & Polymer Science · 1991 · 232 citations

Materials Science, Biopolymer Gel, Engineering +5

The thirty-fifth annual meeting of the American Dairy Science Association

Regina Stoltz · Journal of Dairy Science · 1940 · 207 citations · Full text

Nutrition, Thirty-fifth Annual Meeting, Animal Nutrition +11

Changes in Milk Fat Phospholipids During Lactation

Joel Bitman, D.L. Wood · Journal of Dairy Science · 1990 · 206 citations · Full text