Chemical and structural characterisation of almond oil bodies and bovine milk fat globules

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1996-2006

  Gallier, Sophie ^a   Gordon, Keith C ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Almond oil body; Bovine milk fat globule; Confocal laser scanning microscopy; Fatty acid; Membrane structure; Phospholipid; Raman microscopy; Sterol

Indexed keywords

ALMOND OIL; BOVINE MILK; CONFOCAL LASER SCANNING MICROSCOPY; RAMAN MICROSCOPY; STEROL;

AUTOMOBILE BODIES; CONFOCAL MICROSCOPY; FATTY ACIDS; MAMMALS; MEMBRANE STRUCTURES; MEMBRANES; MONOLAYERS; PHOSPHOLIPIDS;

OILS AND FATS;

ALMOND OIL; CHOLESTEROL; FAT DROPLET; LIPID; MILK FAT; PHOSPHOLIPID; PROTEIN; SPHINGOMYELIN; TRIACYLGLYCEROL;

CHEMICAL STRUCTURE; CONFERENCE PAPER; EMULSION; ENERGY TRANSFER; FATTY ACID DESATURATION; LIPID COMPOSITION; MEMBRANE COMPONENT; MILK; MOLECULAR STABILITY; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN LOCALIZATION;

BOVINAE; PRUNUS DULCIS;

EID: 84857040512     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.038     Document Type: Conference Paper

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