Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems

Author:

Wang Yunna,Hartel Richard W.,Li Yan,Zhang LiebingORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference46 articles.

1. AOCS Official Method Ce 2-66. Preparation of methyl esters of fatty acids;AOCS,2017

2. AOCS Official Method Cd 16b-93. Solid Fat Content (SFC) by Low-Resolution Nuclear Magnetic Resonance, Direct Method;AOCS,2022

3. Kinetics of phase change. II. Transformation–time relations for random distribution of nuclei;Avrami;J. Chem. Phys.,1940

4. Kinetics of phase change. III. Granulation, phase change, and microstructure;Avrami;J. Chem. Phys.,1941

5. Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fat;Boode;Colloids Surf. A Physicochem. Eng. Asp.,1993

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