Effect of processing conditions on physical properties of a milk fat model system: Microstructure-Reference-Cited by-同舟云学术

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Effect of processing conditions on physical properties of a milk fat model system: Microstructure

Published:2000-11 Issue:11 Volume:77 Page:1197-1205
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Herrera M. L.¹,Hartel R. W.¹

Affiliation:

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

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference19 articles.

1. Effect of Processing Conditions on Crystallization Kinetics of a Milk Fat Model System;Herrera;J. Am. Oil Chem. Soc.,2000

2. X-ray Diffraction in the Study of Fat Polymorphism;deMan;Food Res. Int.,1992

3. Molecular Arrangements in Glycerides;Larsson;Fette Seifen Anstrichtm.,1972

4. Is Plastic Fat Rheology Governed by the Fractal Nature of the Fat Crystal Network?;Marangoni;J. Am. Oil Chem. Soc.,1996

5. Fractal Nature of Fat Crystal Networks;Narine;Phys. Rev. E,1999

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