Applications of milk-fat fractions in confectionery products-Reference-Cited by-同舟云学术

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Applications of milk-fat fractions in confectionery products

Published:1996-08 Issue:8 Volume:73 Page:945-953
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Hartel Richard W.¹

Affiliation:

1. ; Department of Food Science; University of Wisconsin; 1605 Linden Dr. Madison WI 53706

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference32 articles.

1. Studies on the Formation of Fat Bloom and Methods of Delaying It;Kleinert;Rev. Internal. Choco.,1961

2. Composition of Milk Fat Fractions Obtained by Fractional Crystallization from Acetone;Chen;J. Dairy Sci.,1966

3. Chemical Compositions of Fractions of Milk Fat Separated by Commercial Process;Dolby,1970

4. Jebson , R.S. Fractionation of Milk Fat into High and Low Melting Point Components Ibid. 239 241

Cited by 57 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems;Journal of Dairy Science;2023-11

2. Triacylglycerol composition and thermodynamic profiles of fractions from dry fractionation of anhydrous milk fat;Journal of Food Composition and Analysis;2023-01

3. Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing;Journal of Food Engineering;2022-02

4. Butter Oil and Ghee;Encyclopedia of Dairy Sciences;2022

5. Fat Crystal Networks;Bailey's Industrial Oil and Fat Products;2020-02-17

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