Formation of β Polymorphs in Milk Fats with Large Differences in Triacylglycerol Profiles
Author:
Affiliation:
1. Dairy Science and Technology Group, Food Quality and Design, Wageningen University, Wageningen, The Netherlands
2. NIZO Food Research, P.O. Box 2, 6710 BA, Ede, The Netherlands
3. insight FOOD inside, Ede, The Netherlands
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05737
Reference31 articles.
1. The Composition of Milk Fat
2. Influence of C16:0 and long-chain saturated fatty acids on normal variation of bovine milk fat triacylglycerol structure
3. Milk fat triacylglycerols and their relations with milk fatty acid composition, DGAT1 K232A polymorphism, and milk production traits
4. Structure and functionality of edible fats
5. Polymorphic Transformation in Mixtures of High- and Low-Melting Fractions of Milk Fat
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