Globule

My grandmother, who I called Didu, would take on the task of peeling and deseeding a dozen custard apples for the family, coaxing out the hard black seeds from each fleshy white globule with her fingers.

There is one more potential explanation for why cheese fat may be better for us than butter fat, and it lies in something called the milkfat globule membrane.

As a globule collapses and the density increases, the gravitational energy converts into heat and the temperature rises.

Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own.

Shortly before settling into their more energetically favourable native conformation, molecules may pass through an intermediate " molten globule " state.