Relations between crystallisation mechanisms and microstructure of milk fat (original) (raw)

Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate

Pierre Lesieur

Journal of dairy science, 2005

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Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling

Pierre Lesieur

Journal of dairy science, 2001

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Non‐Isothermal Crystallization of Bovine Milk Fat

Alastair MacGibbon

Journal of the American Oil Chemists' Society, 2007

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Effect of processing conditions on crystallization kinetics of a milk fat model system

Maria Gómez Fungairiño Herrera

Journal of the American Oil Chemists' Society, 2000

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Firmness and Crystallization of Milk Fat in Relation to Processing Conditions

George van Aken

J Dairy Sci, 2000

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The effect of minor components on milk fat crystallization

suresh narine

Journal of the American Oil Chemists' Society, 2000

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Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction

Kees Malssen

Journal of the American Oil Chemists’ Society, 1999

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Thermal and Structural Behavior of Milk Fat3. Influence of Cooling Rate and Droplet Size on Cream Crystallization

Claudie Bourgaux

Journal of Colloid and Interface Science, 2002

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Crystalline structures formed in cream and anhydrous milk fat at 4 �C

Pierre Lesieur

Le Lait, 2002

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

suresh narine

Food Research International, 2002

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The effect of cooling rate and rapeseed oil addition on the melting behaviour, texture and microstructure of anhydrous milk fat

Phd. Niels Kaufmann

International Dairy Journal, 2012

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Shear and Rapeseed Oil Addition Affect the Crystal Polymorphic Behavior of Milk Fat

Lars Wiking

Journal of the American Oil Chemists' Society, 2013

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Solvent Effects on the Crystallization Behavior of Milk Fat Fractions

suresh narine

Journal of Agricultural and Food Chemistry, 2000

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The Unique Crystallization Behavior of Buffalo Milk Fat

yoga pratama

Crystal Growth & Design, 2021

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Assessment of changes in crystallization properties of pressurized milk fat

Maria Baranowska

Journal of Dairy Science, 2015

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Composition and crystallization of milk fat fractions

George Van Aken

Journal of the American Oil Chemists' Society, 1999

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THE IMPACT OF EMULSIFICATION AND WHIPPING ON FAT CRYSTALLIZATION BEHAVIOR: A COMPARATIVE STUDY BETWEEN ANHYDROUS MILK FAT AND A LAURIC FAT

eSAT Journals

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Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends

Maria Torres Herrera

Journal of the American Oil Chemists' Society, 2002

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Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction

Maria Torres Herrera

Journal of Food Science, 2002

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A kinetic analysis of crystallization of a milk fat model system

Lídia Herrera

Food Research International, 1999

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Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

Maria Gómez Fungairiño Herrera

Journal of the American Oil Chemists' Society, 2008

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Dromedary milk fat: thermal and structural properties 1. Crystalline forms obtained by slow cooling

Pierre Lesieur

Le Lait, 2004

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Shear-induced Crystal Structure Formation in Milk Fat and Blends with Rapeseed Oil

Phd. Niels Kaufmann

Food Biophysics, 2012

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Crystallization behavior of milk fat obtained from linseed-fed cows

Sam Campeneere, K. Coudijzer

Journal of dairy science, 2010

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Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C

Javier Pérez Sanz

Food Research International, 2011

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Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules

Claudie Bourgaux

Le Lait, 2007

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Isothermal crystallization behaviour of milk fat in bulk and emulsified state

Paul Van der Meeren

International Dairy Journal, 2011

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Effects of emulsion droplet sizes on the crystallisation of milk fat

Nidhi Bansal

Food Chemistry, 2014

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