Effect of phospholipids on isothermal crystallisation and fractionation of milk fat

European Journal of Lipid Science and Technology

Volumn 104, Issue 11, 2002, Pages 738-744

  Vanhoutte, Bert ^a   Foubert, Imogen ^a   Duplacie, Frank ^b   Huyghebaert, André ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Aveve Dairy Products ^*  (Belgium)

Author keywords

Crystallisation; Fractionation; Milk fat; Phospholipids

Indexed keywords

MILK FAT; PHOSPHOLIPID DERIVATIVE; TRISTEARIN; WATER;

ARTICLE; CHEMICAL MODEL; CHEMICAL PROCEDURES; CONCENTRATION (PARAMETERS); CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FILTRATION; KINETICS; LIPID ANALYSIS; MELTING POINT; MONITORING; NUCLEAR MAGNETIC RESONANCE; REGRESSION ANALYSIS; TECHNIQUE; TIME;

EID: 0036447755     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200211)104:11<738::AID-EJLT738>3.0.CO;2-F     Document Type: Article

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