In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. II. Upper

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Sophie Gallier1, Xiang Q Zhu, Shane M Rutherfurd

  • 1Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand. S.Gallier@massey.ac.nz

Food Chemistry
|July 23, 2013
PubMed

Keywords:
BTNBovine creamCDCLSMConfocal microscopyDDMDICFABPIn vivo intestinal digestionLCFAMFGMMUC1Milk fat globule membranePASPCPHCRCSDS–PAGETEMTransmission electron microscopyXObutyrophilincluster of differentiationconfocal laser scanning microscopydifferential interference contrastdigesta dry matterfatty acid binding proteinlong chain fatty acidmilk fat globule membranemucin1pasteurised and homogenised creampasteurised creamperiodic acid Schiffraw creamsodium dodecyl sulphate polyacrylamide gel electrophoresistransmission electron microscopyxanthine oxidase

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