Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creams-Reference-Cited by-同舟云学术

Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creams

Published:2021-09 Issue: Volume:147 Page:110557
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Logan Amy,Lopez Christelle,Xu Mi,Day Li,Oiseth Sofia,Augustin Mary Ann

Funder

CSIRO

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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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. Canadian Dairy Commission (2017). Dairy ingredient profile: cream. https://application.cdc-ccl.gc.ca/ddpp-ppdpl/PearsieCopy/milking/index-eng.php?id=176, last updated March 2017, accessed April 2021.

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

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