Influence of emulsifying component composition on creams formulated with fractionated milkfat.
D000818:Animals; D005591:Chemical Fractionation; D003611:Dairy Products / Q000032:analysis*; D005079:Excipients / Q000737:chemistry*; D005524:Food Technology; D006017:Glycolipids / Q000737:chemistry; D006023:Glycoproteins / Q000737:chemistry; D066292:Lipid Droplets; D008055:Lipids / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis
D005079:Excipients; D006017:Glycolipids; D006023:Glycoproteins; D008055:Lipids; D008894:Milk Proteins; C110367:milk fat globule