Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review-Reference-Cited by-同舟云学术

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

Published:2019-07-22 Issue:8 Volume:84 Page:2024-2030
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Viriato Rodolfo Lázaro Soares¹,Queirós Mayara de Souza¹^ORCID,Ribeiro Ana Paula Badan¹,Gigante Mirna Lúcia¹

Affiliation:

1. Dept. of Food Technology, School of Food EngineeringUniv. of Campinas 13083–862 Campinas São Paulo Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14728

Reference120 articles.

1. NUTRITIONAL REGULATION OF MILK FAT SYNTHESIS

2. Vegetable organogels incorporation in cream cheese products

3. Influence of triacylglycerol structure of stearic acid-rich fats on postprandial lipaemia

4. Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

5. Brasil. (2015).Projeto de lei do senado n° 478 de 2015.Proíbe o uso de gorduras vegetais parcialmente hidrogenadas na fabricação de alimentos. Retrieved fromhttps://legis.senado.leg.br/sdleg-getter/documento?dm=5291823&ts=1553277482819&disposition=inline

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1. Study on emulsion-filled gels with oxidation stability: Structure, rheology, and baking applications;Journal of Molecular Liquids;2024-10

2. Design of new lipids from bovine milk fat for baby nutrition;Critical Reviews in Food Science and Nutrition;2020-09-02

3. Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids;Food Research International;2020-02

4. Detection of Milk Fat Adulteration;Dairy Fat Products and Functionality;2020