Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C-Reference-Cited by-同舟云学术

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Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C

Published:2011-06 Issue:5 Volume:44 Page:1314-1330
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bugeat Simon,Briard-Bion Valérie,Pérez Javier,Pradel Philippe,Martin Bruno,Lesieur Sylviane,Bourgaux Claudie,Ollivon Michel,Lopez Christelle

Funder

French association for research (ANR, Paris, France)

French dairy board (ARILAIT Recherches/CNIEL, Paris, France)

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules;Ben Amara-Dali;Journal of Agricultural and Food Chemistry,2008

2. Preparation of silver behenate coatings to provide low- to mid-angle diffraction calibration;Blanton;Journal of Applied Crystallography,2000

3. Texture of butter from cows with different milk fatty acid compositions;Bobe;Journal of Dairy Science,2003

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

5. Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form;Campbell;Food Research International,2002

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