Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids
(PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other …

Abstract Bovine milk contains 3–5% of fat, of which the dominant portion (about 98%) is in
the form of triacylglycerols, whereas polar lipids such as glycerophospholipids and …

Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM),
composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise …

Lipids are very important for human health and milk is a rich dietary source of lipids. In this
study, the lipid content in three types of milk (goat, soy and bovine) were determined by …

Milk antioxidants, both lipophilic (conjugated linoleic acid, α‐tocopherol, β‐carotene,
vitamins A and D3, coenzyme Q10, phospholipids) and hydrophilic antioxidants (proteins …

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 …

Lipid analysis is an integral part of food authentication and quality control which provides
consumers with the necessary information to make an informed decision about their lipid …

Thermal processing methods have important effects on food lipids. In this work, ultra-high-
performance liquid chromatography-Q-Extractive Orbitrap mass spectrometry and …

Milk fat globules (MFGs) are secreted from the mammalian gland and are composed of a
triacylglycerol core surrounded by a triple membrane structure, the milk fat globule …

A comprehensive survey on phospholipids (PLs), sphingolipids, glycolipids, and ceramides
(Cer) of bovine milk was conducted by liquid chromatography tandem-mass spectrometry. A …