Effects of emulsion droplet sizes on the crystallisation of milk fat-Reference-Cited by-同舟云学术

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Effects of emulsion droplet sizes on the crystallisation of milk fat

Published:2014-02 Issue: Volume:145 Page:725-735
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Truong Tuyen,Bansal Nidhi,Sharma Ranjan,Palmer Martin,Bhandari Bhesh

Funder

DIAL (Dairy Innovation Australia Limited)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions;Bazmi;Journal of Dairy Science,2009

2. Thermal-stability of whey proteins – A calorimetric study;Bernal;Journal of Dairy Science,1985

3. Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C;Bugeat;Food Research International,2011

4. Effect of particle size on colloidal solid triglycerides;Bunjes;Langmuir,2000

5. Composition and structure of milk lipids;Christie,1995

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