Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide-Reference-Cited by-同舟云学术

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Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3015-S3026
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Buyukbese Dilek¹,Rousseau Derick²,Kaya Ahmet³

Affiliation:

1. Department of Chemistry, Faculty of Natural and Applied Sciences, University of Gaziantep, Gaziantep, Turkey

2. Department of Chemistry and Biology, Faculty of Science, Ryerson University, Toronto, Ontario, Canada

3. Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1396476

Reference41 articles.

1. A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies

2. Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior

3. Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction

4. Composition and crystallization of milk fat fractions

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1. Improvements in makkhan (traditional Indian cultured butter) production: a review;Journal of Food Science and Technology;2020-08-20

2. Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes;LWT;2020-07

3. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat;LWT;2020-04

4. Milk Fat: Chemical and Physical Modification;Advanced Dairy Chemistry, Volume 2;2020

5. Application of Spectroscopic in the Study of Milk Fat in Dairy Cream;SPECTROSC SPECT ANAL;2019

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