Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 8, 2009, Pages 3195-3203

  Gliguem, Hela ^a,b,c,d,e,f   Ghorbel, Dorra ^a,b,c,d,e,f   Lopez, Christelle ^a,b,c,d,e,f   Michon, Camille ^a,b,c,d,e,f   Ollivon, Michel ^a,b,c,d,e,f   Lesieur, Pierre ^a,b,c,d,e,f  

^a CNRS   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

^c UNIVERSITY OF CARTHAGE   (Tunisia)

^d UMR1253   (France)

^e UMR SayFood   (France)

^f UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Differential scanning calorimetry; Fat; Processed cheese; Rheology; X ray diffraction

Indexed keywords

TRIACYLGLYCEROL;

ARTICLE; CHEESE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; FLOW KINETICS; GENETIC POLYMORPHISM; PHYSICAL CHEMISTRY; THERMODYNAMICS; VISCOSITY; X RAY DIFFRACTION;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEESE; CRYSTALLIZATION; ELASTICITY; PHYSICOCHEMICAL PHENOMENA; POLYMORPHISM, GENETIC; RHEOLOGY; THERMODYNAMICS; TRIGLYCERIDES; VISCOSITY; X-RAY DIFFRACTION;

EID: 65349120692     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802956b     Document Type: Article

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