Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology-Reference-Cited by-同舟云学术

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Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology

Published:2024-06 Issue: Volume:22 Page:101350
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Yue,Li Yan,Yan Guosen,Wang Shiran,Wang Yunna,Li Yang,Shao Zhenbo,Wang Hui,Zhang Liebing

Funder

Key Research and Development Program of Ningxia

National Natural Science Foundation of China

Agriculture Research System of China

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Reference28 articles.

1. Effect of different types of forages, animal fat or marine oils in cow’s diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids;Chilliard;Livestock Production Science,2001

2. Polymorphic transformation in mixtures of high- and low-melting fractions of milk fat;Cisneros;Journal of Agricultural and Food Chemistry,2006

3. Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation;Fatouh;LWT - Food Science and Technology,2003

4. Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation;Fatouh;Food Chemistry,2005

5. Composition of molecular species of Triacylglycerols in bovine Milk fat;Gresti;Journal of Dairy Science,1993

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