Effects of Composition and Separation Techniques on the Structure of Aggregates in the Milk Fat Globular Membrane

References 1. El-Loly, M. (2011). Composition, properties and nutritional aspects of milk fat globule membrane a review. Polish Journal of Food and Nutrition Sciences,61(1), 7-32. 2. Lopez, C. , Jimenez-Flores, R. , & Madec, M. (2010). Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins. Food Chemistry, 120(1), 22-33. Motivation: -Increasing nutritional value of food products -Introducing new textures to food products by varying amounts of whey proteins and phospholipids WPI WBM SBM Results: