Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature

Food Research International

Volumn 54, Issue 2, 2013, Pages 1541-1552

  Lopez, Christelle ^a,b   Briard Bion, Valérie ^a,b   Bourgaux, Claudie ^c   Pérez, Javier ^d  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

^c CNRS   (France)

^d SYNCHROTRON SOLEIL   (France)

Author keywords

Crystallization in emulsion; Differential scanning calorimetry; Melting profile; Milk fat globules; Solid fat phase; X ray diffraction

Indexed keywords

BIOACTIVE MOLECULES; COLLOIDAL ASSEMBLY; CRYSTALLIZATION IN EMULSIONS; HIGH MELTING POINT; MELTING PROFILES; MELTING PROPERTIES; MILK FAT GLOBULES; SYNCHROTRON RADIATION X-RAY DIFFRACTIONS;

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; GLYCEROL; PHYSIOLOGY; SATURATED FATTY ACIDS; X RAY DIFFRACTION;

MELTING POINT;

EID: 84886994115     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.014     Document Type: Article

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