Definition of a model fat for crystallization-in-emulsion studies-Reference-Cited by-同舟云学术

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Definition of a model fat for crystallization-in-emulsion studies

Published:2001-12 Issue:12 Volume:78 Page:1233-1244
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Lopez C.¹²,Riaublanc A.³,Lesieur P.⁴,Bourgaux C.⁴,Keller G.¹,Ollivon M.¹

Affiliation:

1. Equipe Physico-Chimie des Systèmes Polyphasés; UMR 8612 du CNRS; 5 rue J.B. Clément 92296 Châtenay-Malabry France

2. ARILAIT Recherches; 75314 Paris cedex 09 France

3. ; Laboratoire d'Etude des Interactions des Molécules Alimentaires; INRA; 44315 Nantes Flance

4. ; Laboratoire pour l'Utilisation du Rayonnement Electromagnétique; Université Paris-sud; 91898 Orsay France

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference33 articles.

1. Bovine Milk Lipids;Jensen,1995

2. Characteristics of Edible Fluids of Animal Origin: Milk;Swaisgood,1985

3. Tverdokhleb , G.V. V.M. Vergelesov Brief communication XIX International Dairy Congress 1E 1974 211

4. The Phase Behaviour and Polymorphism of Milk Fat, Milk Fat Fractions and Fully Hardened Milk Fat;Timms;Aust. J. Dairy Technol.,1980

5. Melting and Solidification of Milk Fat;Mulder;Neth. Milk Dairy J.,1953

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