Multiscale characterization of the organization of triglycerides and phospholipids in emmental cheese: From the microscopic to the molecular level

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 7, 2008, Pages 2406-2414

  Lopez, Christelle ^a   Briard Bion, Valerie ^a   Beaucher, Eric ^a   Ollivon, Michel ^b  

^a UMR1253   (France)

^b UNIV PARIS SUD   (France)

Author keywords

Fat crystal; Fluorescence microscopy; Milk fat globule membrane; Solid fat content; X ray diffraction

Indexed keywords

FAT; FATTY ACID; PHOSPHOLIPID; TRIACYLGLYCEROL;

ARTICLE; CHEESE; CHEMISTRY; CONFOCAL MICROSCOPY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; PHYSICAL CHEMISTRY; X RAY DIFFRACTION;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEESE; CHEMISTRY, PHYSICAL; CRYSTALLIZATION; FATS; FATTY ACIDS; MICROSCOPY, CONFOCAL; PHOSPHOLIPIDS; TRIGLYCERIDES; X-RAY DIFFRACTION;

EID: 42449161984     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0720382     Document Type: Article

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