Nowadays, the agro-food industry generates high amounts of byproducts that may possess
added value compounds with high functionality and/or bioactivity. Additionally, consumers' …

Whey, first generated more than 5000 years ago, was valued in the 17th through early 19th
centuries, notably as a medicinal agent against some common maladies. However, for much …

On a nutritional standpoint, lipids are now being studied beyond their energy content and
fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex …

Research on milk fat globule membrane (MFGM) is gaining traction. The interest is two-fold;
on the one hand, it is a unique trilayer structure with specific secretory function. On the other …

The microstructure of milk fat in processed dairy products is poorly known despite its
importance in their functional, sensorial and nutritional properties. However, for the last 10 …

The milk fat globule membrane (MFGM), the component that surrounds fat globules in milk,
and its constituents have gained significant attention for their gut function, immune-boosting …

Sphingolipids are common structural components of cell membranes and are crucial for cell
functions in physiological and pathophysiological conditions. Sphingomyelin and its …

Objective To investigate whether milk polar lipids (PL) impact human intestinal lipid
absorption, metabolism, microbiota and associated markers of cardiometabolic health …

This review provides an overview of the composition, structure, and biological activities of
milk fat globule membrane (MFGM) compounds with focus on the future application of this …

This review gives an overview of the importance of interactions occurring in dairy matrices
between Lactic Acid Bacteria and milk components. Dairy products are important sources of …