Author:
Rønholt Stine,Buldo Patrizia,Mortensen Kell,Andersen Ulf,Knudsen Jes C.,Wiking Lars
Funder
Arla Foods
Danish Dairy Research Foundation
Danish Food Industry Agency under the Ministry of Food, Agriculture and Fisheries (Copenhagen, Denmark;
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference30 articles.
1. Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads;Alexa;Food Sci. Technol.,2010
2. Crystallization of fat in and outside milk fat globules—Effect of processing and storage conditions;Buldo,2013
3. The role of mixing temperature on microstructure and rheological properties of butter blends;Buldo;J. Am. Oil Chem. Soc.,2012
4. Microstructure and material properties of milk fat systems during temperature fluctuations;Buldo;Food Biophys.,2013
5. Milk-fat fractionation today: A review;Deffense;J. Am. Oil Chem. Soc.,1993
Cited by
15 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