Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 34, 2016, Pages 6546-6554

  Zychowski, Lisa M ^a,b,c,d   Logan, Amy ^c   Augustin, Mary Ann ^c   Kelly, Alan L ^b   Zabara, Alexandru ^d   O'Mahony, James A ^b   Conn, Charlotte E ^d   Auty, Mark A E ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c CSIRO   (Australia)

^d RMIT UNIVERSITY   (Australia)

Author keywords

Bioactive; Crystallization; Delivery systems; Emulsion; Functional foods; Milk fat; Phytosterols; Plant sterols; Synchrotron

Indexed keywords

ALCOHOLS; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; EMULSIONS; FUNCTIONAL FOOD; LIPIDS; PARTICLE SIZE; PRODUCT DESIGN; SYNCHROTRONS; X RAY SCATTERING;

BIOACTIVE; DELIVERY SYSTEMS; MILK FATS; PHYTOSTEROLS; PLANT STEROLS;

OILS AND FATS;

EMULSION; FAT; OIL; PHYTOSTEROL; WATER;

ANIMAL; BOVINE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; MILK; PARTICLE SIZE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CATTLE; CRYSTALLIZATION; EMULSIONS; FATS; MILK; OILS; PARTICLE SIZE; PHYTOSTEROLS; WATER;

EID: 84984794805     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01722     Document Type: Article

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