Triacylglycerol composition and thermodynamic profiles of fractions from dry fractionation of anhydrous milk fat-Reference-Cited by-同舟云学术

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Triacylglycerol composition and thermodynamic profiles of fractions from dry fractionation of anhydrous milk fat

Published:2023-01 Issue: Volume:115 Page:104916
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Si Xin,Zhu Huiquan,Zhu Panpan,Wang Yunna,Pang Xiaoyang,Ju Ning,Lv Jiaping,Zhang Shuwen

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study;Bayard;Food Chem.,2022

2. Direct quantification of fatty acids in human milk by gas chromatography;Cruz-Hernandez;J. Chromatogr. A,2013

3. Milk fat fractionation today: a review;Deffense;J. Am. Oil Chem. ' Soc.,1993

4. Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation;Fatouh;LWT - Food Sci. Technol.,2003

5. Kinetics of butterfat crystallization;Grall;J. Am. Oil Chem. ' Soc.,1992

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