Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C

Food Research International

Volumn 44, Issue 5, 2011, Pages 1314-1330

  Bugeat, Simon ^a,b,c   Briard Bion, Valérie ^b   Pérez, Javier ^d   Pradel, Philippe ^e   Martin, Bruno ^f   Lesieur, Sylviane ^c   Bourgaux, Claudie ^c   Ollivon, Michel ^c   Lopez, Christelle ^b,c  

^a Cniel   (France)

^b UMR1253   (France)

^c CNRS   (France)

^d SYNCHROTRON SOLEIL   (France)

^e CEMAGREF   (France)

^f UMR1213 HERBIVORES   (France)

Author keywords

Fatty acid composition; Milk fat crystallization; Milk fat globules; Polymorphism; Synchrotron X ray diffraction; Triglyceride emulsion

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DROPS; EMULSIFICATION; EMULSIONS; FOOD STORAGE; GLYCEROL; NUTRITION; OILS AND FATS; POLYMORPHISM; SYNCHROTRON RADIATION; X RAY DIFFRACTION;

CRYSTALLIZATION BEHAVIOURS; CRYSTALLIZATION PROPERTIES; FATTY ACID COMPOSITION; FUNCTIONAL PROPERTIES; MILK FAT GLOBULES; MILK FATS; NUTRITIONAL PROPERTIES; SYNCHROTRON X RAY DIFFRACTION;

UNSATURATED FATTY ACIDS;

EID: 79957621738     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.003     Document Type: Article

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