[1] [1] Heid H W, Keenan T W. Eur. J. Cell. Biol., 2005, 84(2-3): 245.

[2] [2] Wijesundera C, Drury L, Muthukumarappan K, et al. Australian Journal of Dairy Technology, 2000, 55(1): 9.

[3] [3] Lopez C. Current Opinion in Colloid & Interface Science, 2011, 16(5): 391.

[4] [4] Lopez C, Briard-Bion V, Ménard O, et al. Food Chemistry, 2011, 125(2): 355.

[5] [5] Ma Y, Barbano D M. Journal of Dairy Science, 2000, 83(8): 1719.

[6] [6] Heise H M, Damm U, Lampen P, et al. Applied Spectroscopy, 2005, 59(10): 1286.

[7] [7] El-Abassy R, Eravuchira P, Donfack P, et al. Vibrational Spectroscopy, 2011, 56(1): 3.

[8] [8] Meurens M, Baeten V, Yan S H, et al. Journal of Agricultural and Food Chemistry, 2005, 53(15): 5831.

[9] [9] van de Voort F R, Sedman J, Russin T. European Journal of Lipid Science and Technology, 2001, 103(12): 815.

[10] [10] Baeten V, Dardenne P. Grasas Y Aceites, 2002, 53(1): 45-63.

[11] [11] Gallier S, Gordon K C, Jiménez-Flores R, et al. International Dairy Journal, 2011, 21(6): 402.

[12] [12] Keenan T, Mather I. Advanced Dairy Chemistry Volume 2 Lipids, 2006. 137.

[13] [13] Mulder H, Walstra P. The Milk Fat Globule. Emulsion Science as Applied to Milk Products and Comparable Foods: Wageningen, Netherlands, Centre for Agricultural Publishing and Documentation, 1974.

[14] [14] Forrest G. Chemistry and Physics of Lipids, 1978, 21(3): 237.

[15] [15] Faiman R, Larsson K, Long D A. Journal of Raman Spectroscopy, 1976, 5(1): 3.

[16] [16] Larsson K. Raman Spectroscopy for Studies of Interface Structure in Aqueous Dispersions, 1976.

[17] [17] Ozaki Y, Cho R, Ikegaya K, et al. Applied Spectroscopy, 1992, 46(10): 1503.