Crystallization Properties and Polymorphism of Triacylglycerols in Goat’s Milk Fat Globules-Reference-Cited by-同舟云学术

Crystallization Properties and Polymorphism of Triacylglycerols in Goat’s Milk Fat Globules

Published:2008-05-22 Issue:12 Volume:56 Page:4511-4522
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ben Amara-Dali Wafa¹,Lopez Christelle¹,Lesieur Pierre¹,Ollivon Michel¹

Affiliation:

1. Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612, CNRS, Université Paris XI, 5 rue J. B. Clément, 92296, Châtenay-Malabry, France, Laboratoire d’Analyses Alimentaires, ENIS, BPW 3038 Sfax, Tunisia, UMR Science et Technologie du Lait et de l’Oeuf, INRA, Agrocampus, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France, Laboratoire pour l’Utilisation du Rayonnement Electromagnétique, Bâtiment 209D, Université Paris-sud, 91898 Orsay, France, and Physico-Chimie des colloïdes, Université Henri Poincaré,...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf073491g

Reference29 articles.

1. CNIEL.L’Economie Laitière en Chiffres,2007ed.; CNIEL Ed.2007; pp201.

2. Physico-chemical characteristics of goat and sheep milk

3. Size Distribution of Fat Globules in Goat Milk

Cited by 13 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. Self-shaping of triglyceride and alkane drops: Similarities and differences;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-07

2. Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces;Advances in Colloid and Interface Science;2024-04

3. A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization;Biomolecules;2022-05-22

4. Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions;Journal of Colloid and Interface Science;2021-04

5. Physical Characterization of Milk Fat and Milk Fat-Based Products;Advanced Dairy Chemistry, Volume 2;2020