Analyses of milk fat crystallization and milk fat fractions-Reference-Cited by-同舟云学术

Analyses of milk fat crystallization and milk fat fractions

Published:2021-01-01 Issue:1 Volume:24 Page:325-336
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Małkowska M¹^ORCID,Staniewski B¹^ORCID,Ziajka J¹^ORCID

Affiliation:

1. Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Funder

Uniwersytet Warmińsko-Mazurski w Olsztynie

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1878217

Reference30 articles.

1. Applications of Modified Milk Fat in Food Products

2. Buldo, P.; Crystallization of Fat in and outside Milk Fat Globules – Effect of Processing and Storage Conditions. Wyd. Aarhus University, 2012, 30–31.

3. Crystallization and Rheological Properties of Milk Fat

Cited by 12 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. The HuMet Repository: Watching human metabolism at work;Cell Reports;2024-08

2. Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits;Molecules;2024-07-07

3. Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology;Food Chemistry: X;2024-06

4. Chemical Esterification and Glycerolysis of Butteroil and Its Effects on Its Fractions’ Lipid Crystallization;ACS Food Science & Technology;2024-03-30

5. Determination of the relationship between SNP genotypes and the content of fatty acids of various spatial configurations in cow milk;Agrarian Bulletin of the;2024-02-01