Temperature and concentration dependent effect of partial glycerides on milk fat crystallization

European Journal of Lipid Science and Technology

Volumn 106, Issue 8, 2004, Pages 531-539

  Foubert, Imogen ^a   Vanhoutte, Bert ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Aveve Dairy Products ^*  (Belgium)

Author keywords

Crystallization; Diglyceride; Milk fat; Monoglyceride

Indexed keywords

ACYLGLYCEROL; DIACYLGLYCEROL DERIVATIVE; FATTY ACID DERIVATIVE; GLYCEROL DIOLEATE; GLYCEROL DISTEARATE; GLYCEROL OLEATE; GLYCEROL STEARATE; MILK FAT; MONOACYLGLYCEROL; OLEIC ACID; STEARIC ACID; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION (PARAMETERS); CRYSTALLIZATION; KINETICS; PROTON NUCLEAR MAGNETIC RESONANCE; TEMPERATURE;

EID: 4544311834     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200400979     Document Type: Article

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