Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization

Food Research International

Volumn 51, Issue 2, 2013, Pages 892-898

  Fredrick, Eveline ^a   Moens, Kim ^a   Heyman, Bart ^a   Fischer, Sabine ^b   Van der Meeren, Paul ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Friesl and Campina Corporate Research   (Netherlands)

Author keywords

Chain crystallization; Fat crystallization; Interfacial tension; Milk fat; Monoacylglycerols; Recombined cream

Indexed keywords

CRYSTALLIZATION BEHAVIOR; FAT CRYSTALLIZATION; HETEROGENEOUS NUCLEATION; MILK FATS; MONOACYLGLYCEROLS; POLYMORPHIC TRANSITIONS; RECOMBINED CREAM; TWO-DIMENSIONAL CRYSTALS;

COALESCENCE; CRYSTAL GROWTH; CRYSTALLIZATION KINETICS; DIFFERENTIAL SCANNING CALORIMETRY; NUCLEATION; OILS AND FATS; OLEIC ACID; SATURATED FATTY ACIDS; STEARIC ACID; SURFACE TENSION;

GLYCEROL;

EID: 84875233213     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.007     Document Type: Article

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