The efficient development of extrusion-based 3D-printing requires flexibility in both
formulation-and process design. This task requires a fundamental understanding of the …

Health guidelines recommend limiting saturated fat consumption due to adverse
associations with low‐density lipoprotein cholesterol, a marker for cardiovascular disease …

The effect of different types of fat (anhydrous milk fat, palm stearin, soybean oil) and
concentrations (0.5, 1, and 2%) in soy protein isolate (SPI) gel on their gelation behaviour …

Cryo scanning electron microscopy (cryo SEM) and confocal laser scanning microscopy
(CLSM) were used to visualise changes in the microstructure of milk, rennet-induced gel and …

Automatic milking systems (AMS), first introduced on dairy farms in the 1990s, rapidly spread
across many countries. This technology is based on the voluntary milking of dairy cattle in a …

Lipids organisation might modulate fatty acid bioavailability leading to health implications.
We determined whether the size and the interfacial composition of cow milk fat globules …

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels
of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and …

Many properties of milk and dairy products are determined by the behaviour and physical
chemistry of milk fat globules. Allowed to stand, raw milk quickly separates into fat-enriched …

To modify the structure of milk fat globules (MFGs), raw milk (RM) with native MFGs, and milk
with small (MS) and large (ML) MFGs, were subjected to moderate pulsed electric field (PEF) …

The growth, location, and distribution of bacterial colonies in dairy products are important
factors for the ripening and flavor development of cheeses, yogurts, and soured creams …