Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk

•Ultrasonic treatment modified the interfacial properties and thermal behaviour of MFGs/MFGM.•40 kHz/ 5 min treatment induced the highest ζ- potential of all samples.•Most significant decrease of interfacial tension (π) was observed in 20 kHz/ 15 min treated samples.•20 kHz and 40 kHz independently or synchronously treatments for 15 min induced the disappearance of α-crystal peaks.•Compared with control, ultrasonic treatment resulted in the appearance of one or two more exothermic events, while undetectable low-melting fractions peaks during the heating stage. Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk. The main aim of this study was to profile the interfacial and thermal properties of MFGs/MFGM prepared from ultrasonicated bovine milk. Bovine milk was sonicated at ultrasonic intensities of 20 kHz and 40 kHz independently or synchronously with the duration time of 0 min (control), 5 min, 10 min, and 15 min (work/rest cycles = 5 s: 3 s). Ultrasonic treatments at 20 kHz/ 5 min and 20 + 40 kHz/ 5 min improved the volume density (%) of smaller particles (1–10 µm) while significantly decreasing the surface hydrophobicity (H0) (p