The Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends

Author:

Buldo Patrizia,Wiking Lars

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference33 articles.

1. Deman JM (1983) Consistency of fats: a review. J Am Oil Chem Soc 60:82–87

2. Precht D, Peters KH (1981) The consistency of butter. 2. Relationships between the sub-microscopic structures of cream fat globules as well as butter and the consistency in dependence of special physical methods of cream ripening. Milchwissenschaft-Milk Sci Int 36:673–676

3. Precht D, Peters KH (1981) The consistency of butter.1. Electron-microscopic studies on the influence of different cream ripening temperatures on the frequency of definite fat globule types in cream. Milchwissenschaft-Milk Sci Int 36:616–620

4. Van den Tempel M (1961) Mechanical properties of plastic-disperse systems at very small deformations. J Colloid Sci 16:284–296

5. Van den Tempel M (1979) Rheology of concentrated suspensions. J Colloid Interface Sci 71:18–20

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