TY - JOUR
T1 - Milk fat globule structure and function
T2 - nanoscience comes to milk production
AU - Argov, Nurit
AU - Lemay, Danielle G.
AU - German, J. Bruce
PY - 2008/12
Y1 - 2008/12
N2 - The biological process of fat globule assembly and secretion produces highly complex globule compositions and structures with many properties now recognized to be the direct result of these structures. During homogenization, fat globules are broken down and subsequently structures and surfaces different than the native state are formed. This process alters the milk fat globules' unique macrostructure and the effects associated with their structure would be expected to be lost. In the present overview, the need for continued research of the fundamental aspects of the mechanism involved in milk fat globules synthesis secretion and size distribution, as well as establishing ways to regulate those processes are highlighted. Ultimately these insights will guide food technology to developing a new generation of structure based functional foods and as highlighted in this overview, dairy functional products should be the pioneering commodity.
AB - The biological process of fat globule assembly and secretion produces highly complex globule compositions and structures with many properties now recognized to be the direct result of these structures. During homogenization, fat globules are broken down and subsequently structures and surfaces different than the native state are formed. This process alters the milk fat globules' unique macrostructure and the effects associated with their structure would be expected to be lost. In the present overview, the need for continued research of the fundamental aspects of the mechanism involved in milk fat globules synthesis secretion and size distribution, as well as establishing ways to regulate those processes are highlighted. Ultimately these insights will guide food technology to developing a new generation of structure based functional foods and as highlighted in this overview, dairy functional products should be the pioneering commodity.
UR - http://www.scopus.com/inward/record.url?scp=56449086114&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2008.07.006
DO - 10.1016/j.tifs.2008.07.006
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AN - SCOPUS:56449086114
SN - 0924-2244
VL - 19
SP - 617
EP - 623
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 12
ER -