Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level-Reference-Cited by-同舟云学术

Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level

Published:2008-03-14 Issue:7 Volume:56 Page:2406-2414
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lopez Christelle¹,Briard-Bion Valerie¹,Beaucher Eric¹,Ollivon Michel¹

Affiliation:

1. UMR Science et Technologie du Lait et de l’Oeuf, INRA-Agrocampus, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France, and UMR 8612 CNRS, Equipe physico chimie des systèmes polyphasés, 5 rue J.-B. Clément, 92296 Châtenay-Malabry, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0720382

Reference44 articles.

1. The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products

2. Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy products

3. Focus on the supramolecular structure of milk fat in dairy products

4. Confocal scanning light microscopy in food research

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