The effect of phospholipids and water on the isothermal crystallisation of milk fat

European Journal of Lipid Science and Technology

Volumn 104, Issue 8, 2002, Pages 490-495

  Vanhoutte, Bert ^a   Dewettinck, Koen ^a   Foubert, Imogen ^a   Vanlerberghe, Brecht ^b   Huyghebaert, André ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Aveve Dairy Products ^*  (Belgium)

Author keywords

Crystallisation; Milk fat; Molecular interactions; Phospholipids

Indexed keywords

DIACYLGLYCEROL; MILK FAT; PHOSPHOLIPID; TRIACYLGLYCEROL; WATER;

ANALYSIS OF VARIANCE; ARTICLE; BIOLOGICAL MONITORING; CONCENTRATION RESPONSE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ISOTHERM; MOLECULAR INTERACTION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; RACEMIC MIXTURE;

EID: 0036374854     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200208)104:8<490::AID-EJLT490>3.0.CO;2-U     Document Type: Article

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