Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat-Reference-Cited by-同舟云学术

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Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat

Published:2019-11-24 Issue:12 Volume:84 Page:3512-3521
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Yunna¹²,Li Yan³,Yuan Dongdong³,Li Yang¹,Payne Katherine²,Zhang Liebing¹^ORCID

Affiliation:

1. College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing 100083 China

2. Dept. of Food ScienceUniv. of Wisconsin‐Madison 1605 Linden Drive Madison WI 53706 USA

3. Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business Univ. Beijing 100048 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14961

Reference31 articles.

1. Fractionation of Anhydrous Milk Fat by Superficial Carbon Dioxide

2. Effect of cooling rate on the structure and mechanical properties of milk fat and lard

3. Chemical and physical properties of the solid fats in commercial soft margarines

4. Milk fat fractionation today: A review

5. Kinetic effects on interfacial partitioning of fat crystals

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology;Food Chemistry: X;2024-06

2. Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems;Journal of Dairy Science;2023-11

3. Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance;Food Research International;2023-10

4. Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation;Journal of Dairy Science;2023-10

5. Fatty acid and triglyceride molecular species of milk fat fractionated by short‐path molecular distillation;International Journal of Food Science & Technology;2023-05-12

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