The effect of phospholipids and water on the isothermal crystallisation behaviour of milk fat.
Vanhoutte
B
B
Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, B-9000 Ghent, Belgium.
Foubert
I
I
Huyghebaert
A
A
Dewettinck
K
K
D000818:Animals; D003460:Crystallization; D006017:Glycolipids / Q000032:analysis*; D006023:Glycoproteins / Q000032:analysis*; D007700:Kinetics; D066292:Lipid Droplets; D008892:Milk / Q000737:chemistry*; D010743:Phospholipids / Q000737:chemistry; D014867:Water / Q000737:chemistry
D006017:Glycolipids; D006023:Glycoproteins; D010743:Phospholipids; C110367:milk fat globule; D014867:Water