Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter
Bhavesh Panchal, Tuyen Truong, Sangeeta Prakash, Nidhi Bansal, Bhesh Bhandari
Topics & Concepts
MicrostructureSpreadabilityGlobules of fatFood scienceChemistryMatrix (chemical analysis)Sodium CaseinateMaterials scienceComposite materialMilk fatLinseed oilFood Chemistry and Fat AnalysisProteins in Food SystemsFood composition and properties