Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks-Reference-Cited by-同舟云学术

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Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks

Published:2022-02 Issue: Volume:607 Page:1050-1060
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Arita-Merino Naomi,te Nijenhuis Laura,van Valenberg Hein,Scholten Elke

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference24 articles.

1. Advances in our understanding of the structure and functionality of edible fats and fat mimetics;Marangoni;Soft Matter.,2020

2. Comprehensive Characterization of Bovine Milk Lipids: Triglycerides;Liu;ACS Omega.,2020

3. The phase behaviour and polymorphism of milk fat, milk fat fractions and fully hardened milk fat;Timms;Aust. J. Dairy Technol. TA - TT -.,1980

4. Thermal and Structural Behavior of Anhydrous Milk Fat. 3. Influence of Cooling Rate;Lopez;J. Dairy Sci.,2005

5. Crystalline structures formed in cream and anhydrous milk fat at 4 °C;Lopez;Lait.,2002

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1. Relationship between the perception of complex textural attributes and the bolus properties of cheese;Food Hydrocolloids;2024-05

2. The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy;Food Structure;2024-04

3. Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties;Food Chemistry: X;2023-12

4. Linseed oil supplementation and DGAT1 K232A polymorphism affect the triacylglycerol composition and crystallization of milk fat;Food Chemistry;2023-05

5. Polymorphism of a Highly Asymmetrical Triacylglycerol in Milk Fat: 1-Butyryl 2-Stearoyl 3-Palmitoyl-glycerol;Crystal Growth & Design;2022-09-13

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