Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat

Food Research International

Volumn 95, Issue , 2017, Pages 82-90

  Truong, Tuyen ^a   Palmer, Martin ^a   Bansal, Nidhi ^a   Bhandari, Bhesh ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

AMF; CO2; Crystallisation; Microstructure; Milkfat; Texture

Indexed keywords

CARBON; CRYSTAL MICROSTRUCTURE; CRYSTALLIZATION; DISSOLUTION; ISOTHERMS; MELTING; MICROSTRUCTURE; OILS AND FATS; TEXTURES; X RAY SCATTERING;

ANHYDROUS MILK FAT; ANHYDROUS MILK FAT (AMF); COOLING CONDITIONS; CRYSTALLISATION BEHAVIOURS; ISOTHERMAL CONDITIONS; LOW PARTIAL PRESSURES; MILKFAT; STRUCTURAL DEVELOPMENT;

CARBON DIOXIDE;

CARBON DIOXIDE;

ANALYSIS; ANIMAL; CHEMISTRY; COLD; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FAT INTAKE; FOOD HANDLING; HEAT; MILK; PARTIAL PRESSURE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CARBON DIOXIDE; COLD TEMPERATURE; CRYSTALLIZATION; DIETARY FATS; FOOD HANDLING; HOT TEMPERATURE; MILK; PARTIAL PRESSURE;

EID: 85014821631     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.02.022     Document Type: Article

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