Evolution of fat crystallinity in anhydrous milk fat-in-water emulsion, as studied by different physical combined techniques;Cristallisation de la matière grasse dans une émulsion de MGLA dans l'eau: Apport de différentes techniques physiques combinées

Sciences des Aliments

Volumn 25, Issue 5-6, 2005, Pages 413-425

  Relkin, P ^a   Mariette, F ^b   Kalnin, D ^c   Michon, C ^a   Ollivon, M ^c  

^a Bioinformatique et Chimie Moléculaire   (France)

^b Cemagref   (France)

^c UNIV PARIS SUD   (France)

Author keywords

DSC XRD; Emulsion; Fat crystallisation; Isothermal DSC; NMR; Rheology

Indexed keywords

EID: 29044438280     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.25.413-425     Document Type: Article

References (15)

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