Abstract: Milk fat is present in milk as milk fat globules (MFGs). MFGs are surrounded by a trilayer membrane, namely the milk fat globule membrane (MFGM), which is vital for maintaining emulsion stability and infant physiological functions including intestinal health and neurodevelopment. Industrial homogenization and heat treatment can easily disrupt the structure of MFGM, generating a protein‑coated interface that alters droplet stability, lipolysis, and bioactivity. Herein we review the formation mechanism, interfacial composition and spatial distribution characteristics of MFGM, and systematically summarize the effects of processing methods and environmental factors on its structural integrity and component arrangement. Emphasis is placed on the role of its interfacial structure in MFGs stabilization, the regulation of lipid digestion dynamics, and biomimetic design. A priority for future work is to decode the relationships among interfacial spatial distribution, processinginduced structural evolution, and functional properties and to develop strategies for the precise biomimetic reconstruction of MFGM based on its structural features. These efforts will provide a theoretical basis for designing a new generation of highly nutritious formulated foods.

Key words: milk fat globule membrane; interfacial structure; stability; lipid digestion; biomimetic interface